This particular version is from Neil Perry - which is probably Australia's most "eaten" chef - well, he is responsible for the food that is served on Qantas flights amongst his restaurant involvements. In regard to Chermoula, Neil's view is that you should just take the recipe as a "servant" and adapt the flavourings to your particular tastes. Don't be afraid to substitute the spices and herbs. I particularly like this version for it's depth of flavour but I do tend to modify some of the spice levels depending on the meat I'll be using.
1 red onion, roughly chopped
4 garlic cloves, roughly chopped
90g coriander, including stalks, washed and roughly chopped
150g Italian parsley, including stalks, washed and roughly chopped
1 heaped teaspoon sea salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1½ tablespoons ground chilli
1 tablespoon ground turmeric
2 teaspoons sweet paprika
1½ tablespoons ras el hanout
185ml extra virgin olive oil
juice of 1 lemon
Put all the ingredients except olive oil and lemon in processor and blend for a minute, or until the mix is finely chopped. Drizzle in the oil slowly, until a thick paste forms. Stir through the lemon juice.
Refrigerate under a film of olive oil until ready to use (to stop discolouration).
This makes about 2 cups of Chermoula.
As a rough guideline, for marinating 500g of meat I would use about a third to a half a cup of Chermoula.