Chermoula
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Chermoula

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!

Ingredients

  • 1 bch. cilantro, bunch, fresh, organic
  • 1/2 bch. fresh parsley
  • 7 clove garlic
  • 1 tsp. cayenne pepper
  • 1 tbs. ground cumin
  • 1 tsp. sea salt
  • 1 lemon
  • 2 tbs. apple cider vinegar
  • 1 tbs. extra virgin olive oil

Directions

Wash and dry the parsley and cilantro. Place all ingredients into the bowl of a food processor and process until the mixture is pureed. Makes a little more than one cup. A 1/4 cup serving contains less than 1 tsp 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.

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