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Chermoula (Moroccan Sauce)


  • Author: Michelle Burns
  • Yield: 1 cup (16 Tbs) 1x

Description

There are as many variations of chermoula as there are people. This is one version.


Ingredients

Scale
  • 1 Tbs lemon juice
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground cumin seed
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 2 cloves garlic, minced
  • 1/2 cup (packed) fresh parsley, chopped
  • 1/2 cup (packed) fresh cilantro, chopped
  • 1/3 Tbs fresh mint, chopped
  • 1/3 cup olive oil

Instructions

  • Place all ingredients except oil in a food processor or blender.
  • While the processor is running, add the oil slowly until fully incorporated and smooth but with some texture still remaining
  • Taste and adjust seasoning
  • Best served at room temperature

Notes

Source: txseafoodcompany.com

Linkto: Moroccan Shrimp with Harissa Grits

Nutrition

  • Serving Size: 2 Tbs (78 g/serving)
  • Calories: 208
  • Fat: 15.57 g
  • Carbohydrates: 1.15 g
  • Protein: 15.38 g
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