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Active Time:10 minsTotal Time:10 minsServings:4Yield:about 3/4 cupJump to Nutrition Facts
Active Time:10 minsTotal Time:10 minsServings:4Yield:about 3/4 cup
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:about 3/4 cup
Yield:
about 3/4 cup
Jump to Nutrition Facts
Jump to recipeWhen most people think of Moroccan food, their minds go to rich stews atop a mound of couscous or fragrant prune- and apricot-flavored tagines. However, in places on the Atlantic coast and in Mediterranean-facing cities, fish is often at the top of the menu.The cooked-to-order offerings on the oilcloth-covered plank tables that are found in the fish market of the blue-and-white town of Essaouira tend toward the truly rustic with fresh from the sea delicious: grilled sardines, snapper, shrimp, calamari and more. In Casablanca, the Port de Pêche restaurant and others that are in the vicinity of the city’s fishing port have more traditional offerings like a sole meunière that speaks to Morocco’s French colonial heritage and gambas a la plancha,grilled shrimp that tell of the city’s proximity to Spain. At both places, the sea breezes bring thoughts of adventures and of Morocco’s connections to trade routes to the north, south and west that are as ancient as the Mediterranean world. Also at both places, the condiment of choice is a savory slurry of herbs and spices known as chermoula or charmoula that is Morocco’s entrant in the green condiment sweepstakes.While Argentina’s chimichurri and Italy’s pesto or salsa verde may be familiar herbal green additions to home cooks, Barbados' Bajan seasoning and Morocco’s chermoula are offerings from Africa and its diaspora that may be less well-known to many home cooks in the United States. Chermoula is the green thing that adds zing to Morocco’s seafood dishes and other dishes as well. Prepared from cilantro, parsley, garlic, cumin, pepper and lemon juice, it may have additions ranging from coriander to smoked paprika. And, there are several variations including a red version with tomato paste andharissa.My favorite chermoula is the traditional green one, and I love it as an accompaniment to grilled fish or grilled chicken. It’s also great drizzled over grilled or roasted vegetables like cauliflower, or swirled into a homemade vinaigrette for extra flavor. I’ve found out that it will keep for a week or longer in the fridge (especially if topped with a slick of olive oil). And it is a great way to use up the leftovers from those bunches of cilantro and parsley that are always turning to mush in the bottom of my vegetable drawer. While it is certainly one of my favorite go-to summer condiments, I really do find that I use it all year round.
Jump to recipe
When most people think of Moroccan food, their minds go to rich stews atop a mound of couscous or fragrant prune- and apricot-flavored tagines. However, in places on the Atlantic coast and in Mediterranean-facing cities, fish is often at the top of the menu.The cooked-to-order offerings on the oilcloth-covered plank tables that are found in the fish market of the blue-and-white town of Essaouira tend toward the truly rustic with fresh from the sea delicious: grilled sardines, snapper, shrimp, calamari and more. In Casablanca, the Port de Pêche restaurant and others that are in the vicinity of the city’s fishing port have more traditional offerings like a sole meunière that speaks to Morocco’s French colonial heritage and gambas a la plancha,grilled shrimp that tell of the city’s proximity to Spain. At both places, the sea breezes bring thoughts of adventures and of Morocco’s connections to trade routes to the north, south and west that are as ancient as the Mediterranean world. Also at both places, the condiment of choice is a savory slurry of herbs and spices known as chermoula or charmoula that is Morocco’s entrant in the green condiment sweepstakes.While Argentina’s chimichurri and Italy’s pesto or salsa verde may be familiar herbal green additions to home cooks, Barbados' Bajan seasoning and Morocco’s chermoula are offerings from Africa and its diaspora that may be less well-known to many home cooks in the United States. Chermoula is the green thing that adds zing to Morocco’s seafood dishes and other dishes as well. Prepared from cilantro, parsley, garlic, cumin, pepper and lemon juice, it may have additions ranging from coriander to smoked paprika. And, there are several variations including a red version with tomato paste andharissa.My favorite chermoula is the traditional green one, and I love it as an accompaniment to grilled fish or grilled chicken. It’s also great drizzled over grilled or roasted vegetables like cauliflower, or swirled into a homemade vinaigrette for extra flavor. I’ve found out that it will keep for a week or longer in the fridge (especially if topped with a slick of olive oil). And it is a great way to use up the leftovers from those bunches of cilantro and parsley that are always turning to mush in the bottom of my vegetable drawer. While it is certainly one of my favorite go-to summer condiments, I really do find that I use it all year round.
When most people think of Moroccan food, their minds go to rich stews atop a mound of couscous or fragrant prune- and apricot-flavored tagines. However, in places on the Atlantic coast and in Mediterranean-facing cities, fish is often at the top of the menu.
The cooked-to-order offerings on the oilcloth-covered plank tables that are found in the fish market of the blue-and-white town of Essaouira tend toward the truly rustic with fresh from the sea delicious: grilled sardines, snapper, shrimp, calamari and more. In Casablanca, the Port de Pêche restaurant and others that are in the vicinity of the city’s fishing port have more traditional offerings like a sole meunière that speaks to Morocco’s French colonial heritage and gambas a la plancha,grilled shrimp that tell of the city’s proximity to Spain. At both places, the sea breezes bring thoughts of adventures and of Morocco’s connections to trade routes to the north, south and west that are as ancient as the Mediterranean world. Also at both places, the condiment of choice is a savory slurry of herbs and spices known as chermoula or charmoula that is Morocco’s entrant in the green condiment sweepstakes.
While Argentina’s chimichurri and Italy’s pesto or salsa verde may be familiar herbal green additions to home cooks, Barbados' Bajan seasoning and Morocco’s chermoula are offerings from Africa and its diaspora that may be less well-known to many home cooks in the United States. Chermoula is the green thing that adds zing to Morocco’s seafood dishes and other dishes as well. Prepared from cilantro, parsley, garlic, cumin, pepper and lemon juice, it may have additions ranging from coriander to smoked paprika. And, there are several variations including a red version with tomato paste andharissa.
My favorite chermoula is the traditional green one, and I love it as an accompaniment to grilled fish or grilled chicken. It’s also great drizzled over grilled or roasted vegetables like cauliflower, or swirled into a homemade vinaigrette for extra flavor. I’ve found out that it will keep for a week or longer in the fridge (especially if topped with a slick of olive oil). And it is a great way to use up the leftovers from those bunches of cilantro and parsley that are always turning to mush in the bottom of my vegetable drawer. While it is certainly one of my favorite go-to summer condiments, I really do find that I use it all year round.
Cook Mode(Keep screen awake)Ingredients1cupfresh cilantro, coarsely chopped1cupfresh flat-leaf parsley, coarsely chopped¼cupfresh mint, coarsely chopped3clovesgarlic, coarsely chopped½smallpreserved lemon, seeded and coarsely chopped (about 1/3 cup)1teaspoonground cumin1teaspoonsweet paprika¼teaspoonpimentón (Spanish smoked paprika)¼cupextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
1cupfresh cilantro, coarsely chopped
1cupfresh flat-leaf parsley, coarsely chopped
¼cupfresh mint, coarsely chopped
3clovesgarlic, coarsely chopped
½smallpreserved lemon, seeded and coarsely chopped (about 1/3 cup)
1teaspoonground cumin
1teaspoonsweet paprika
¼teaspoonpimentón (Spanish smoked paprika)
¼cupextra-virgin olive oil
DirectionsCombine cilantro, parsley, mint, garlic, preserved lemon, cumin, paprika and pimentón in a blender or food processor. Pulse, drizzling oil through the opening or feed tube. Continue to pulse until the oil is incorporated and the mixture forms a thick paste. Use immediately or refrigerate in a glass jar or other airtight container for up to 3 days.To make aheadRefrigerate for up to 3 days.EatingWell.com, May 2021
Directions
Combine cilantro, parsley, mint, garlic, preserved lemon, cumin, paprika and pimentón in a blender or food processor. Pulse, drizzling oil through the opening or feed tube. Continue to pulse until the oil is incorporated and the mixture forms a thick paste. Use immediately or refrigerate in a glass jar or other airtight container for up to 3 days.To make aheadRefrigerate for up to 3 days.
Combine cilantro, parsley, mint, garlic, preserved lemon, cumin, paprika and pimentón in a blender or food processor. Pulse, drizzling oil through the opening or feed tube. Continue to pulse until the oil is incorporated and the mixture forms a thick paste. Use immediately or refrigerate in a glass jar or other airtight container for up to 3 days.
To make aheadRefrigerate for up to 3 days.
To make ahead
Refrigerate for up to 3 days.
EatingWell.com, May 2021
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Nutrition Facts(per serving)140Calories14gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
