Grapefruit Chermoula
A vibrant North African-inspired sauce combining fresh grapefruit, herbs, and aromatic spices. This unique chermoula variation features preserved lemon, harissa, and warming spices balanced with citrus and honey.
Ingredients
- •1 whole grapefruit
- •1 large shallot
- •2 cloves garlic
- •3 tablespoons fresh lemon juice
- •1 teaspoon kosher salt
- •½ small preserved lemon
- •½ cup fresh cilantro
- •2 tablespoons olive oil
- •2 teaspoons ginger
- •2 teaspoons harissa paste
- •1½ teaspoons ground cumin
- •1 teaspoon honey
- •½ teaspoon tomato paste
- •1 to taste black pepper
Cooking Instructions
- 1.
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
10 min
- 2.
Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
15 min
