Moroccan Charmoula Sauce
This versatile sauce from North Africa complements grilled fish and poultry. It can also jazz up vegetarian entrées.
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
- 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.
- 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.
Couscous with Grilled Vegetables and Charmoula Sauce
Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent choice when you are entertaining a group which includes both vegetarians and nonvegetarians — double the recipe, and supplement the vegetables with grilled chicken or tuna.
Makes 4 servings
- 1 cup Moroccan Charmoula Sauce, see recipe above
- 1 small eggplant (3/4 pound), cut into 3/8-inch-thick slices
- 1 medium red bell pepper, seeded, cut lengthwise into 12 wedges
- 1 medium zucchini, cut into 3/8-inch-thick ovals
- 1 large red onion, peeled, cut into 3/8-inch-thick slices
- 6 plum tomatoes, cored, halved lengthwise
- Olive oil cooking spray
- 2 cups reduced-sodium chicken broth or vegetable broth
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 cup couscous
- 1/3 cup currants
- 1/3 cup slivered almonds, toasted, see note below
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Set fine-meshed grill topper on grill and heat grill. Spread eggplant, red pepper, zucchini, onion and tomatoes in a single layer on a baking sheet. Spray with cooking spray and season with 1/4 teaspoon salt and a grinding of pepper. Turn vegetables over and spray again; season with 1/4 teaspoon salt and a grinding of pepper.
- In batches if necessary, place vegetables on grill topper set on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-hot coals. Cook 6 to 10 minutes, turning frequently and removing vegetables when they are browned and tender. (Remove charred tomato skins, if desired.) Keep warm.
- To prepare couscous: In medium saucepan, combine broth, oil and 1/4 teaspoon salt and pepper; bring to a simmer. Remove from heat. Stir in couscous and currants; cover and let plump 5 minutes. Fluff couscous with a fork.
- Meanwhile, in small saucepan, heat sauce, stirring over medium heat, until heated through.
- To serve, mound couscous in center of a platter or individual plates and surround with grilled vegetables. Drizzle sauce over vegetables and couscous. Sprinkle with almonds.
Chef Patsy Jamieson notes: To toast almonds, place in a small skillet over medium-low heat and cook 3 to 5 minutes or until lightly browned, stirring almost constantly.
This segment appears in show #3012.
Recipe courtesy of Patsy Jamieson
© 2005 Patsy Jamieson