Moroccan Chermoula Marinade

• servings: 10 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

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

Directions

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

• Serving Size: Serves 8 to 10
• Calories: 45 kcal
• Total Fat: 4 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 215 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 0 g
• Protein: 0 g