Chermoula is a spice-infused, North African herb sauce that’s a staple of Moroccan cuisine. It is traditionally made with cilantro, garlic, coriander, smoked paprika, chili paste, lemon and olive oil. Chermoula has powerful detoxifying properties thanks to the cilantro, which binds to heavy metals and carries them out of the body. Use chermoula as a marinade or spoon it liberally over over pasta as a meal
Chermoula and Pasta [Vegan]
- 1 teaspoon cumin seeds
- 1/4 cup (10 g) coarsely chopped flat-leaf parsley
- 1/3 cup (15 g)coarsely chopped cilantro leaves and tender stems
- 3 cloves garlic, peeled and chopped
- 1 teaspoon smoked paprika
- 2 teaspoons (10 ml) fresh lemon juice, divided
- 6 tablespoons (90 ml) extra-virgin olive oil, plus more as needed
- 1/2 teaspoon salt
- 1/2 teaspoon chili paste (or 1/2–1 fresh chile, seeded and chopped)
- 1 (16-oz [455-g]) box fusilli pasta (or your favorite dry pasta
- In a skillet, toast the cumin seeds over medium-high heat, stirring, for 1 to 2 minutes, or until they smell fragrant.
- In a food processor, add the parsley, cilantro, garlic, smoked paprika, 1 teaspoon of the lemon juice, olive oil, salt, chili paste and toasted cumin.
- Process until it’s smooth. Add the additional remaining 1 teaspoon of lemon juice and extra olive oil (if needed), until the mixture is a smooth paste.
- Cook the pasta until it’s al dente according to the package directions.
- Add the chermoula to the pasta like a pesto. You can keep the chermoula refrigerated for about 3 days
Dosha Adaptations Recipe written for vata. Pitta: Omit the smoked paprika and chili paste. Kapha: Substitute canola oil for the olive oil.