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Chermoula

5 from 1 vote

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.

Prep Time: 5

Cook Time: 0

Total Time: 5

Yield: 6 tablespoons

Course: Dinner, Lunch

Cuisine: African

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

- WW Points: 3

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