Moroccan Chermoula Sauce

• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons water

Steps

1. 1 In a food processor or blender, combine cilantro, parsley, mint, garlic, lemon juice, and olive oil.
2. 2 Add cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper.
3. 3 Pulse until herbs are finely chopped but not pureed.
4. 4 With the processor running, slowly add water until the sauce reaches your desired consistency.
5. 5 Taste and adjust seasoning if necessary.
6. 6 Transfer to a bowl and use immediately or chill for flavors to meld.

Nutrition

Tips

• For a smoother sauce, blend longer or add an extra tablespoon of water.
• This sauce keeps well in the fridge for up to a week.
• Use as a marinade for grilled meats or as a dip for fresh veggies.

Storage

Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.

Serving Suggestions

• Pair with grilled chicken or fish.
• Use as a dip for pita bread or fresh vegetable crudités.
• Drizzle over roasted vegetables or couscous.

FAQ