Chermoula

3 Freestyle Points 86 Calories 12
5 from 1 vote
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Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Chermoula is a sauce, similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Last week I had a Grilled Shrimp Chickpea Salad at Lana’s in Charleston, SC (I will be sharing that recipe tomorrow) that was flavorful and healthy, I asked Chef Ondo for the recipe.  Since this sauce can be used in so many ways, I thought I would share it on it’s own first as I know I plan on using the rest in other dishes this week.

 

Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

I scaled this down from his original and reduced the olive oil a bit to lower the calories. I’ve seen other recipes that use a combination of cilantro and parsley, but I really love the mint in his version. This is a great use for those extra herbs you may have in your fridge, it will stay refrigerated about 7 days in an air-tight container. Note, Ras el Hanout  is a Moroccan spice blend. You can make it yourself or purchase it from brands such as McCormick or Frontier.

Chermoula is a sauce, similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.
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5 from 1 vote
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Chermoula

3
Freestyle Points
86
Calories
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 6 tablespoons
COURSE: Dinner, Lunch
CUISINE: African
Chermoula is similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Ingredients

  • 1 cup packed cilantro
  • 1/2 cup packed mint leaves, no stems
  • Pinch of red pepper flakes
  • 2 small cloves garlic
  • 1 teaspoon Ras el Hanout
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice

Instructions

  • Combine all the ingredients and puree in small blender (I used my magic bullet) until smooth, scraping down the sides of the bowl. If necessary add a drop of water of it’s too thick.

Notes

Chef Ondo

Nutrition

Serving: 1tablespoon, Calories: 86kcal, Carbohydrates: 1.5g, Protein: 0.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 0.5g
Freestyle Points: 3
Points +: 2
2 PP 3 SP Clean Eating Egg Free Recipes Sauces, Dips and Spreads Vegan Recipes Whole 30
posted April 13, 2016 by Gina
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