Chermoula – Large Batch
Servings
8Serving size
2 Tablespoons
COOKING TIME
15 minutes
CHILLING TIME
60 minutes
This recipe can easily be multiplied and keeps well, refrigerated, for about 72 hours.
Ingredients
| 2 tsp. Cumin Seed (toasted and ground) |
| 1/2 tsp. coriander seed (toasted and ground) |
| 2 cup Coriander (cilantro) leaves, raw |
| 1 1/2 cup Fresh parsley |
| 3 clove Garlic, raw |
| 1 tsp. Paprika |
| 2 tsp. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 1/4 cup Lemon juice |
| 1/4 tsp. Salt |
| 1/2 cup Olive oil |
Instructions
Gather all ingredients and equipment.
Heat a small saute pan over medium heat. Lightly toast cumin and coriander seeds, stirring frequently, for 1-2 minutes or until fragrant. (Use ground cumin and coriander if that is what you have on hand. Toast for only 30 seconds or so, as burned spices )
Place all ingredients in blender or food processor. Pulse until desired consistency. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The North African green sauce, chermoula, can be made in a food processor or mortar and pestle and is traditionally served with fish and seafood. It also makes a great marinade, dip, and salad dressing.
"Paranoia's the garlic in life's kitchen, right: you can never have too much."
Thomas PynchonNutrition Facts
Serving size
2 Tablespoons
Amount Per Serving
132
Calories7%
Iron 1mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts are accurate for MDS recipes and Food Diary items, or user created recipes using whole food ingredients labelled MDS. Processed and packaged foods may be inaccurate due to inadequate reporting by manufacturers and consumer product goods companies.