Chermoula: Moroccan Cilantro Sauce

The great thing about Chermoula is that it is it’s own flavorful spice packet.  Once you have created it, you don’t need to add any other herbs or spices to whatever you are using it with.  It creates the flavor for you.

So, give it a try!  You can make our lamb dish or smother some chermoula on a white fish and bake.  I have also heard it being used topped on tomatoes as they roast in the oven.  Let us know what you use it for.  We’d love to know!

Photo Credits: Bill Bradley

Chermoula: Moroccan Cilantro Sauce

Bill Bradley

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 8

Calories 132 kcal

Ingredients

  

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• 1 red onion, chopped into small pieces
• 4 cloves garlic
• 1 bunch cilantro, larger stems removed
• 1 bunch parsley, larger stems removed
• 2 tsp smoked paprika
• 1 tsp  turmeric
• 1/4 tsp cayenne pepper
• 1/2 cup extra virgin olive oil
• 1 tsp sea salt

Instructions

 

• In a food processor, pulse red onion pieces and garlic until well chopped.
• Add the rest of ingredients. Blend until only very small bits of onion are left. Some people like to blend until smooth. I like the bits of onion and garlic. It gives it more zest in each bite.

Nutrition

Calories: 132kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 297mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 940IUVitamin C: 11mgCalcium: 18mgIron: 1mg

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