EWWK: Chermoula Sauce


1 garlic clove minced
Zest of ½ lemon (remember to zest first – then juice)
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
¼ teaspoon red pepper
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon paprika
¼ teaspoon salt
1/2 cup packed cilantro
1/2 c packed parsley
¼ cup mint


Combine all ingredients in a blender or food processor and blend until combined and “saucy”. Serve over top of grilled meats. Or build a bowl using mixed greens, tomatoes, cucumbers, beans or whole grains and grilled chicken. Thin the sauce as needed with more oil, juice or both to drizzle on top. It can also be swirled into soups or stirred into beans and grains.

Yield: 6 Servings (serving size: 1 tablespoon)
Nutrition Breakdown: Calories 90, Fat 9g (1.5g saturated), Cholesterol 0mg, Sodium 95mg, Carbohydrate 1g, Protein 0g.
Diabetes Plate Plan: 2 Fats