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
- 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
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.
Calories: 1059kcalCarbohydrates: 22gProtein: 5gFat: 109gSaturated Fat: 15gSodium: 2373mgPotassium: 720mgFiber: 6gSugar: 6gVitamin A: 7523IUVitamin C: 91mgCalcium: 147mgIron: 6