Moroccan Chermoula
There are so many uses for this dazzlingly fragrant sauce from North Africa that our northern spring may not be long enough to feature them all.
Ingredients
2 Tbsp. minced fresh parsley
2 Tbsp. minced cilantro
2 tsp. minced garlic
1 tsp. paprika
1/2 to 1 tsp. ground cumin
3 Tbsp. fresh lemon juice
Salt
3 Tbsp. extra-virgin olive oil
Makes about 1/2 cup.
Directions
Mix parsley, cilantro, garlic, paprika and cumin in a smallish bowl. Stir in lemon juice and a little salt. Whisk in the olive oil in a thin stream, then taste for seasoning and add more salt to taste.
Besides the applications described above, try chermoula as a marinade for steamed baby carrots or roasted chickpeas, a topper for steak or lamb chops, or as a slather for grilled pita bread. Store in the refrigerator but serve at room temperature.
Suggestions
A relish for baby radishes. A stir-in for steamed couscous. A topping for grilled lamp chops. There are so many uses for this fragrant dazzler from North Africa that our northern spring may not be long enough to feature them all. That’s okay; this one’s equally good in summer, fall and winter.
Note: Amounts are approximate—you should make a chermoula that you can call your own.
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