Entrees

Moroccan Charmoula Sauce

recipe image

by Chef Patsy Jamieson

This versatile sauce from North Africa complements grilled fish and poultry. It can also jazz up vegetarian entrées.
Ingredients:

  • 1 1/2 cups lightly packed fresh cilantro leaves washed, dried
  • 1 1/2 cups lightly packed fresh italian parsley leaves washed, dried
  • 3 cloves garlic peeled, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • Pinch ground red (cayenne) pepper
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup reduced-fat firm silken tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. In food processor, combine cilantro, parsley, garlic, cumin, paprika, salt and ground red pepper. Process until finely chopped. Add broth, tofu, lemon juice and oil. Process until mixture forms a creamy sauce, stopping to scrape down sides of work bowl several times.
  2. Just before serving, heat sauce over medium heat, stirring until heated through but not bubbling.

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