Tunisian Chimichurri

Prep Time: 20 mins

hot

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.

Ingredients

6 – 8 TBL extra virgin olive oil

4 cloves garlic, finely minced

Juice of 1 lemon

2 – 6 tsp Tunisian 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

Instructions

1

Mix olive oil, garlic, lemon and Tunisian Harissa into a paste. The amount of oil you use is dependent on the amount of Harissa (6 tsp of Harissa would be hot)

2

Stir in the remaining ingredients and mix. Adjust seasoning if needed.

3

You can refrigerate for a few hours before serving, with the occasional stirring, to allow the flavours to mingle.

4

Can keep refrigerated for a few days.

Spices Used: Tunisian Harissa