n. Marinade used in several African cuisines, including Moroccan and Algerian. Its chief ingredients are cilantro and garlic.
Chermoula's most common use is as a marinade for fish and other seafood, and we love the fresh flavor of cilantro, garlic abd lemon with the warm cumin which is usually also included. It's almost like a pesto - a rough, bright pesto that is delicious in these hot months. We also rather like the way the word rolls off the tongue.
You can see a basic recipe for chermoula at its Wikipedia article.