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Chermoula Sauce

Yields16 ServingsPrep Time10 minsTotal Time10 mins

Chermoula, is a wonderful green cilantro based condiment from North Africa that's delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it's very easy to make.


 3 cloves garlic roughly chopped
  cup extra virgin olive oil
 1 small preserved lemon, rind only, roughly chopped (optional)
 1 cup packed, cilantro leaves
 ½ cup flat leaf parsley leaves
 1 tsp ground cumin
 1 tsp sweet paprika
 ½ tsp aleppo pepper flakes, or to taste
 ½ tsp sea salt
 ½ lemon, juiced

Put the garlic, olive oil and preserved lemon rind if using in a small food processor. Buzz until the garlic and lemon are chopped. See Ann's tips on how to do with a knife.


Add all the other ingredients except the lemon juice. Process until you have a thick rough paste.


Add the lemon juice. Process. Add a little more oil if the sauce looks dry. Will keep in the fridge 3-5 days or 6 months in the freezer.

Ann's Tips

Substitute 1/4 teaspoon cayenne (or to taste) for the Aleppo pepper flakes.

If you don’t have a small food processor. Tip the oil and lemon into a medium bowl. With a sharp knife, chop all the ingredients together by hand and mix them into the bowl with the oil and lemon.

Nutrition Facts

Serving Size 1 tablespoon

Servings 0

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