Moroccan Charmoula Sauce


by Chef Patsy Jamieson This versatile sauce from North Africa complements grilled fish and poultry. It can also jazz up vegetarian entrées.

Yield: Makes 1 cup


  • 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


  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.


Chef Patsy Jamieson notes: This sauce can be made ahead. Place a piece of plastic wrap directly on surface and refrigerate for up to 2 days. This segment appears in show #3012. Recipe courtesy of Patsy Jamieson © 2005 Patsy Jamieson
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