Use this charmoula to make chef Maria Hines' Butter-Poached Spot Prawns with Israeli Couscous.
- 1 cup packed flat-leaf parsley leaves
- 1 cup packed cilantro leaves
- 1 cup packed mint leaves
- 1 teaspoon harissa or sambal
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1/2 cup olive oil, plus more as needed
Bring large pot of water to boil. Add parsley leaves and cook for 30 seconds. Drain and pat dry.
Place parsley leaves in the jar of a blender along with cilantro, mint, harissa, garlic, and lemon juice. With the motor running, slowly add olive oil; blend until ingredients are pureed, adding more oil if necessary.