Zesty Chermoula: A Taste of North Africa in Every Bite
This vibrant and herbaceous Chermoula recipe brings the flavors of North Africa to your kitchen. Perfect as a marinade or condiment for fish, meat, and vegetables, it's a versatile addition to any meal.
Equipment
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Citrus Zester
- Airtight Container
Ingredients
Chermoula Ingredients
- 1 cup fresh cilantro finely chopped
- 1 cup fresh parsley finely chopped
- 2 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- 1 lemon zested and juiced
- ¼ cup extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp preserved lemon finely chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cilantro, parsley, and garlic.
- Add the ground cumin, coriander, smoked paprika, and red pepper flakes, and mix well.
- Stir in the lemon zest, juice, and preserved lemon.
- Gradually add the olive oil and vinegar, stirring until the mixture is well combined.
- Season with salt and pepper to taste.
- Store the Chermoula in an airtight container in the refrigerator for up to one week.
Notes
This Chermoula is perfect as a marinade for seafood, chicken, or lamb, and can also be used as a vibrant topping for roasted vegetables. Experiment with the spice levels to match your personal taste!
Nutrition
Calories: 120kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 1.5gSodium: 220mgFiber: 2g
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