Chermoula Sauce

Adapted by Ellen Touart-Grob from Epicurious Makes about 1 1⁄2 cups

This Moroccan Sauce is an herby, spicy mixture that has many iterations. I’ve adapted this from Epicurious, but you can find many other variations on-line. It’s fabulous on fish and chicken and makes a superb veggie bowl over roasted veggies and rice or cous cous.

3⁄4 teaspoon coriander seeds – or 1⁄2 teaspoon ground coriander
3⁄4 teaspoon cumin seeds – or 1⁄2 teaspoon ground cumin
2 garlic cloves, roughly chopped
3⁄4 cup extra-virgin olive oil

1⁄4 teaspoon finely grated lemon zest
1⁄4 cup fresh lemon juice
1 teaspoon smoked paprika
3⁄4 teaspoon kosher salt

1⁄4 teaspoon red pepper flakes
1 cup (well packed) cilantro leaves and tender stems
1 cup (well packed) parsley leaves with tender stems
1⁄2 cup (well packed) mint leaves

Carefully toast the seeds in a dry skillet, stirring until very fragrant, about 2 minutes. Let them cool and crush with a mortar and pestle or a heavy skillet. (If you don’t have the cumin and coriander as seeds, it’s perfectly fine to use them as ground, just be super careful not to over-toast them.)

Puree the toasted seeds, garlic, olive oil, lemon zest and juice, paprika, salt and red pepper flakes in a blender until the mixture is very smooth.

Add the cilantro, parsley and mint and process until well combined, but with some nice texture.

This can be made a day or so in advance and will last for about a week. You can also freeze it for use later. Enjoy!

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