Charmoula

• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 1½ cups

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

In a medium bowl, combine the toasted and ground coriander and cumin with the cilantro, parsley, preserved lemon, paprika, red pepp