Herb Your Enthusiasm
Pasta Tossed in Moroccan Chermoula with Preserved Lemon
25 minutes
Serves 4
SideAfricanVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Morocco may not be famous for pasta, but chermoula, an herby North African sauce, makes anything taste like it belongs at a sun-drenched bazaar. Here, you'll master emulsifying fresh herbs and spices into an aromatic dressing that turns humble noodles into a side dish with serious destination vibes.
Ingredients
Yield
4
Instructions
- 01In a small skillet over medium-low heat, combine the olive oil, garlic, cumin, coriander, and red pepper flakes. Stir and heat gently until the garlic is just fragrant and the spices bloom, about 1 minute.
- 02Pour the warm oil mixture into a medium mixing bowl. Let it cool for 3 minutes.
- 03Add the chopped cilantro, parsley, preserved lemon, and lemon juice to the bowl. Stir well to combine, making a loose, spoonable chermoula.
- 04Set a large skillet over medium heat. Add the cooked pasta and 2 tablespoons water. Toss and warm for 2 to 3 minutes, stirring so the noodles don't stick.
- 05Remove the skillet from the heat. Pour in all of the chermoula and toss thoroughly to coat the pasta. Season with salt and black pepper to taste.
- 06Transfer to a serving platter or bowl, making sure the pasta is glossy and flecked with plenty of herbs. Serve immediately as a vibrant side.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.