Moroccan Chermoula Marinade

• portions: 10 servings
• temps actif: 10 minutes
• temps total: 10 minutes

Ingrédients

1 large bunch cilantro, finely chopped (only small leaves and small stems)

4 cloves garlic, pressed or finely chopped

2 tablespoons paprika

1 tablespoon cumin

1 teaspoon salt, or more to taste

1 teaspoon chopped fresh ginger, optional

1/2 teaspoon cayenne pepper, optional

1/4 teaspoon saffron threads, crumbled

3 tablespoons vegetable oil

2 tablespoons freshly squeezed lemon juice, from 1 small lemon

Instructions

Gather the ingredients.

Mix all of the ingredients—cilantro, garlic, paprika, cumin, salt, ginger and cayenne pepper (if using), saffron threads, oil, and lemon juice—in a bowl.

The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

Nutrition

• Taille de Portion: Serves 8 to 10
• Calories: 45 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 0 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 215 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 0 g
• Protéines: 0 g