Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
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Martha Rose Schulman is a chef, cookbook author, educator and food consultant. Her cookbooks have been nominated for James Beard and IACP awards, and her series, "Recipes for Health," appears online for The New York Times.