Servings: 10 to 12
Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature.
Make Ahead Tips
The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables.
Loved these vegetables. The sauce was so fresh and went great with my spicy lamb dish. Definite keeper.
Since this recipe had my two favorite veggies, a sauce that sounded interesting and had received good reviews, I thought I would try it to see if it was a dish I wanted to serve at this year's Christmas dinner. It was good but I found the flavors of the sauce somewhat overwhelming. I don't think that it will be a candidate for Christmas dinner especially since it would be served next to a lot of other rich dishes.
A versatile sauce, try it with other dishes. I made home-made hummus, put a mound on a plate and poured this sauce around and over the hummus. Made an impressive presentation and was a delicious and colorful addition to hummus which can sometimes look rather plain. Of course you can always cheat a bit and use it with store bought hummus, your guests will still be impressed.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.