1/2 preserved lemon
3 T. parsley, finely chopped
3 T. cilantro, finely chopped
2 cloves garlic, or small shallot, minced
1/2 tsp. ground cumin (optional)
1 tsp. hot paprika (optional)
2 T. fresh lemon juice
2 T. olive oil
small bowl

Rinse half of a preserved lemon, then chop finely both the rind and the flesh; transfer to small bowl. Chop parsley and cilantro; mince garlic/shallot, and add to chopped lemon along with optional spices, lemon juice and olive oil Reserve part of the chermoula for dipping or serving (if desired). Spread chermoula on top of raw chicken or fish. Marinate overnight for chicken, or an hour for fish or veggies.