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A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.
Recipe Facts
Ingredients
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1 cup packed cilantro leaves
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1/2 cup packed parsley leaves
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4 medium cloves garlic, peeled
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1/4 cup preserved lemon juice, or 1/3 cup regular lemon juice
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1 tablespoon paprika
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2 teaspoons ground cumin
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1/2 teaspoon cayenne
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1/8 teaspoon crushed saffron
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1/2 cup olive oil
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Kosher salt, to taste
Directions
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Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.
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Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.
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With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.
Special equipment
Food processor
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
86 | Calories |
9g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 86 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 83mg | 4% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 2% |
Total Sugars 0g | |
Protein 0g | |
Vitamin C 4mg | 19% |
Calcium 11mg | 1% |
Iron 1mg | 3% |
Potassium 52mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |