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prepared chermoula in a blue and white bowl with fresh herbs in the background
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5 from 17 votes

5-Minute Chermoula Recipe

This 5-minute chermoula recipe combines fresh parsley and cilantro with lemon, garlic, warm spices, and extra virgin olive oil. Use this textured North African sauce as a marinade or spoon it over fish, chicken, vegetables, grains, and more.
Prep Time5 minutes
Course: Condiment
Cuisine: Moroccan, North African
Diet: Gluten Free, Vegan
Servings: 16 tablespoons
Author: Suzy Karadsheh

Ingredients

Instructions

  • Combine the ingredients: In the bowl of a large food processor fitted with the blade attachment, add the parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, saffron if using, and a generous pinch of kosher salt. Add the lemon juice and zest.
  • Blend: Run the food processor briefly to combine. With the processor running, drizzle the olive oil through the top opening. Stop as soon as the ingredients have come together. Do not over-process; the chermoula should retain some texture.
  • Season: Taste and adjust the seasoning to your liking.

Notes

  • This recipe makes just over 1 cup of chermoula sauce.
  • Storage: Store the chermoula in a tightly sealed mason jar in the refrigerator for up to four days.
  • To freeze: Spoon the chermoula into an ice cube tray and freeze for two to three months.
  • Saffron is optional. It is a nice addition, but it does not make or break the recipe.
  • Shop this recipe: Visit our shop for quality Mediterranean ingredients, including ground coriander, sweet paprika, and extra virgin olive oil.

Nutrition

Serving: 1tablespoons | Calories: 94.1kcal | Carbohydrates: 1.1g | Protein: 0.3g | Fat: 10.2g | Saturated Fat: 1.4g | Monounsaturated Fat: 7.4g | Sodium: 5.1mg | Potassium: 41.1mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 453.1IU | Vitamin C: 8.9mg | Calcium: 8.7mg | Iron: 0.4mg

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