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Preserved Lemon Chermoula (~15 Cal / 2 Tbsp)

·227 words·2 mins
Table of Contents

Bright, herbal, acidic, aromatic. This North African herb sauce pairs with the ras el hanout pork shoulder and harissa shrimp. If you do not have preserved lemons, the zest of two lemons plus a pinch of salt gets you the same brightness.

Why these ingredients
Kombu dashi supplies iodine, glutamates, and trace minerals at near-zero calories. Dulse flakes replace salt with iodine, potassium, and iron. Turmeric provides curcumin – the cayenne in this recipe enhances its bioavailability.

Ingredients
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  • Large handful fresh cilantro
  • Large handful fresh parsley
  • 1 clove garlic
  • 1 tbsp preserved lemon rind (or zest of 2 lemons + pinch of salt)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • Pinch of cayenne
  • 2 tbsp kombu dashi
  • 1 tsp olive oil
  • 1 tsp dulse flakes
  • 1/8 tsp xanthan gum

Instructions
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  1. Add cilantro, parsley, garlic, preserved lemon rind (or lemon zest and salt), cumin, coriander, turmeric, smoked paprika, cayenne, kombu dashi, olive oil, and dulse to a Vitamix.
  2. Blend until vivid green and smooth.
  3. Whisk in 1/8 tsp xanthan gum until incorporated.
  4. Transfer to a jar. Refrigerate.

Storage
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Keeps 5 days refrigerated. The herbs will dull in color after day 3 but the flavor holds.