Chermoula is the herb and spice sauce at the heart of Moroccan cooking, used as a marinade for fish and a dressing for grilled vegetables. It completes the Moroccan corner of this site, alongside chicken bastilla, harira and zaalouk (recipes on the site).
Chermoula is a bright, herb-heavy sauce found across Morocco and much of North Africa, built from cilantro, parsley, garlic, cumin, paprika, and lemon, all bound together with good olive oil. It is classically brushed onto fish before grilling or baking, especially in Moroccan coastal towns, but it is just as much at home on roast chicken, grilled vegetables, or spooned over a bowl of warm chickpeas.
A jar in the fridge turns whatever plain protein or vegetable you have on hand into something that tastes planned days in advance. A splash of extra olive oil poured over the top before it goes back in the fridge keeps the color bright green for longer.
Chermoula Recipe
Ingredients
- 1 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh parsley leaves and tender stems
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or more to taste
- Juice and zest of 1 lemon
- 1 tablespoon chopped preserved lemon peel (optional)
- 2/3 cup olive oil
- Salt, to taste
Instructions
- Combine the cilantro, parsley, and garlic in a food processor and pulse until finely chopped.
- Add the cumin, paprika, coriander, cayenne, lemon juice and zest, and preserved lemon if using. Pulse to combine.
- With the machine running, slowly stream in the olive oil until you have a thick, spoonable sauce. Season with salt to taste.
- Use right away as a marinade or sauce, or store in an airtight container in the fridge for up to a week.
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