Spice up your chimichurri game. This is wonderful served on top of couscous, or alongside grilled chicken, fish, vegetables or meat. You can also serve as part of a mezze spread or as a condiment with our Lamb Kofta with Arabian Baharat, or Moroccan Tajine with Ras el Hanout.
6 – 8 TBL extra virgin olive oil
4 cloves garlic, finely minced
Juice of 1 lemon
2 – 6 tsp Tunisian Harissa or Rose Harissa (mild to hot)
1 + ½ tsp cumin seeds, toasted in dry pan (optional)
⅔ cup cilantro, medium fine chop
⅔ cup flat leaf parsley, medium fine chop
⅔ cup mint, medium fine chop
6 green onions chopped
½ cup Kalamata olives, pitted and chopped
¼ cup capers
1 sweet red pepper, in small dice
2 stalks of celery, in small dice
Additional salt to taste
Mix olive oil, garlic, lemon and Tunisian or Rose Harissa into a paste. The amount of oil you use is dependent on the amount of Harissa (6 tsp of Harissa would be hot)
Stir in the remaining ingredients and mix. Adjust seasoning if needed.
You can refrigerate for a few hours before serving, with the occasional stirring, to allow the flavours to mingle.
Can keep refrigerated for a few days.