Chermoula Vinaigrette
Used as the foundation of many North African fish dishes, chermoula is a thick lemony, spiced herb marinade made with cilantro, parsley, garlic, lemon juice, coriander, paprika, cumin, chili, and olive oil. Variations can contain preserved lemons. Chermoula can be thinned with olive oil to make a vinaigrette or sauce. Fish and vegetables can be marinated in chermoula.
This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.
Find the recipe and printable recipe PDF below!
Yield: 1 cup
Method
Toast the cumin seeds in a dry pan until fragrant. Let cool.
Place the onions, cumin, parsley, cilantro, lemon juice, paprika, garlic, and olive oil in a food processor and process to a coarse consistency.
Drizzle in olive oil whisking to emulsify. Season with salt and pepper.
Ingredients
1 tsp. cumin seeds
¼ cup onion, minced
½ cup parsley leaves
½ cup cilantro leaves
2 ea. lemon juice
1 tsp. sweet paprika
¾ cup extra virgin olive oil
2 tsp. salt
¼ tsp. ground black pepper
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
