Submitted by: Donna Peemoller
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 4
A tradional Morrocan seasoning/condiment that can liven up the flavor of fish, chicken, beef, vegetables, soups, or stews. Use your imagination!
1 bch. cilantro
1/2 bch. fresh parsley
7 clove garlic
1 tsp. cayenne pepper
1 tbsp. ground cumin
1 tsp. sea salt
1 lemon
2 tbsp. apple cider vinegar
1 tbsp. extra virgin olive oil
Wash and dry the parsley and cilantro. Place herbs and spices in the bowl of a food processor. Squeeze in lemon juice, and add apple cider vinegar and olive oil. Process until the mixture is pureed.
Makes a little more than one cup. A ¼ cup serving contains less than 1 teaspoon of olive oil.
Store the chermoula in a jar with a tight fitting lid in the refrigerator. It should keep for about 5 days.
This condiment goes great stirred into cooked vegetables such as carrots, potatoes, brocolli, cauliflower, sweet potatoes, rice, etc. Try it on chicken or fish for a quick tasty meal.
Email
Print