Chermoula Recipe
Servings: 2 cups
Ingredients
- 1 Cup of fresh cilantro minced
- 1 Cup of fresh parsley leaves minced
- 3 to 4 Cloves of garlic minced
- 1 Teaspoon of fresh ginger minced (you can also use ½ teaspoon of ground ginger)
- 2 Teaspoons of paprika
- 1 Teaspoon of ground cumin
- 1 Teaspoon of salt
- ½ Teaspoon of ground coriander
- ½ Teaspoon of cayenne pepper or red pepper flakes optional
- A pinch of saffron threads optional
- Juice from 1 large lemon along with the zest
- ¾ Cup of olive oil plus more as needed
Instructions
- Get out a medium-sized mixing bowl and add all of the ingredients for the chermoula to it. Then simply use a spoon to mix these ingredients together until thoroughly incorporated. If the sauce is too thick for your liking then add a little more olive oil.
- Either use the chermoula immediately or store it in an air-tight container in your fridge and use it when needed, enjoy!