Chermoula

Serves: Depends on Use, Makes ~8oz.

Items Needed:

cutting board, chef’s knife, medium bowl

Ingredients

• 1 1/2 teaspoons cumin seeds
• 3 tablespoons olive oil
• 1/2 cup minced onion
• 2 tablespoons minced garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper (optional)
• 1/8 teaspoon cayenne pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons water, stock, wine, or orange juice
• 1/2 habanero, minced (optional)
• Pinch saffron, crumbled (optional)
• 1 1/2 cup minced cilantro (1 large bunch)
• 1/2 cup minced parsley (1/2 bunch)
• 1/2 teaspoon salt 

Directions

1. Toast cumin seeds in dry skillet, then grind in mortar and pestle or coffee grinder. Put in medium bowl and set aside.
2. Sauté onion in the oil. Add garlic one minute before onion is translucent. Cook for one more minute. Add to cumin seeds.
3. Add remaining ingredients to onion mixture. Stir to combine. Let sit for a while so saffron can infuse into sauce. Stir occasionally.

If you saute the habanero with the onion, the sauce comes out spicier.  

Nutrition Information (per recipe)

Calories: 470
Fat: 42
Carbs: 20
Protein: 5
Fiber: 7.4
Sodium: 2400mg