Preserved Lemon Chermoula (~15 Cal / 2 Tbsp)

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.

Ingredients

• 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

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

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