Chermoula Recipe
A simple recipe for Chermoula - a bright and flavorful North African condiment that can be used to give soups, stew, fish, chicken a burst of flavor and brightness.
How to Make the Best Chermoula
Chermoula is one of North Africa’s best-kept culinary secrets—a vibrant, herbaceous condiment that brings instant life to just about any dish. This fragrant blend of fresh cilantro, parsley, toasted spices, and bright lemon creates a versatile sauce that’s been elevating Moroccan and Tunisian cooking for centuries.
What makes chermoula so special is its perfect balance of flavors. The warmth from toasted cumin and coriander mingles with fresh herbs, while garlic and a hint of chili add depth and gentle heat. A generous squeeze of lemon juice and zest ties everything together with a brightness that cuts through rich meats and adds dimension to simple roasted vegetables.
This recipe comes together in just ten minutes and keeps in the refrigerator for several days, making it an ideal make-ahead condiment. Try it as a marinade for grilled fish or chicken, stir a spoonful into your next pot of soup, or simply use it as a finishing sauce drizzled over grain bowls and roasted root vegetables.
Chermoula
A simple recipe for Chermoula - a bright and flavorful North African condiment that can be used to give soups, stew, fish, chicken a burst of flavor and brightness.
Ingredients
Chermoula
Instructions
Chermoula
- Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.
- Add all ingredients to a food processor and pulse until well combined, but not too smooth.
- Keep in an air tight container for up to 4 days in the fridge.
Notes
- If using as a marinade, increase salt to 1/2 to 1 teaspoon for better seasoning.
- The texture should be chunky, not a smooth paste—pulse carefully to avoid over-processing.
- Chermoula is incredibly versatile: use it as a marinade for fish or chicken, stir into soups and stews, or drizzle over roasted vegetables.
