Use this charmoula to make chef Maria Hines' Butter-Poached Spot Prawns with Israeli Couscous.
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.