Chermoula sauce is a 5-minute Marinade recipe that is one of my favorite Moroccan cuisine recipes. It’s an aromatic sauce made with fresh parsley, cilantro and mint.
Preheat a stainless steel pan for 30 seconds on medium heat.
Add the cumin and coriander seeds.
Stir frequently for about 1 minute or until the cumin starts to brown.
Turn off heat and transfer seeds to mortar and pestle.
Grind the seeds until they are fine powder.
Transfer the powdered seeds to food chopper
Making the sauce
In the food chopper, add garlic, lemon juice, lemon zest, salt, chili pepper, cumin seeds, and harissa paste.
Blend on low speed until the mixture is a salad dressing consistency.
Add the cilantro, parsley and mint leaves and blend for 2 minutes or until it's turned into sauce.
Transfer to a glass container and refrigerate
Video
Notes
*** CALORIE INFO IS APPROXIMATE!Tips- The shelf life of this sauce is 1 week, if refrigerated. If frozen, it will be good for about 6 months.- The best way to freeze this sauce is by transferring it to ice cube tray with lid. - Use fresh herbs only. They really make this sauce stand out.- Capers and red pepper flakes are optional, but HIGHLY recommended.- The sauce right before you add the fresh herbs can actually be used as a salad dressing.- I highly recommend using a mortar and pestle to grind the roasted seeds. It really brings out their strong flavors. - PLEASE USE ORGANIC HERBS, IF YOU CAN.
Nutrition
Calories: 70kcal
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