This oh-so-flavorful and tangy Moroccan Chermoula Sauce will serve as a healthy addition to your seafood, poultry, meat and vegetable dishes.
I found this sauce recipe in a book called “Step by Step Mediterranean: More than 250 Recipes” and I immediately fell in love with it! I use it to marinate meat and fish, and I like to add a spoonful to roasted vegetables and soup. This wonderful sauce stores really well (up to 3 weeks in the refrigerator), so you’ll have plenty of time to eat it all. It can also be frozen, although I don’t see a reason to since it’s so easy to make it fresh.
To make this wondersauce, you’ll need fresh herbs and spices such as paprika, ground cumin and ground coriander. I am assuming you already have paprika on hand, but I am not so sure about the latter two. You can easily find ground cumin in most grocery stores and ground coriander can be found in larger grocery stores and in Indian stores. If you don’t feel like browsing the stores and looking for these spices, here are some Amazon links for you: GROUND CORIANDER, GROUND CUMIN.
Once you have these spices handy, it’s time to make the sauce. You just need to place all the ingredients in a small hand chopper or food processor and pulse them together until smooth. Like in most home-made recipes, you are free to make some alterations depending on your taste. If you are not a fan of cilantro, use more parsley instead. Add some extra cayenne pepper to make it spicier, or some extra garlic for that amazing garlicky taste.
Before you go…
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