Chermoula (Moroccan Herb Sauce) - African Recipe

Chermoula is a quintessential Moroccan herb sauce, also popular in other North African cuisines. It's an aromatic blend of fresh herbs, garlic, lemon, and spices, traditionally used as a marinade for fish, but versatile enough to complement vegetables, poultry, and meat. Served during everyday meals and festive occasions alike, Chermoula adds a burst of flavor and color to any dish. It's usually presented in a small bowl or a tagine, a distinctive Moroccan serving dish. In keeping with Moroccan customs, a communal dining setting is often adopted, with Chermoula being passed around for everyone to enjoy.

Ingredients

  • 1 cup, finely chopped Cilantro (Kusbarah) Look for vibrant green leaves without any yellowing. Rinse thoroughly to remove any grit.
  • 3 cloves, minced Garlic (Tawm) Use fresh garlic for the best flavor.
  • Juice of 1 lemon Lemon (Limon) Choose a fresh, firm lemon for the most juice.
  • 1 teaspoon Cumin (Kamoun) Toasting the cumin before grinding brings out its earthy flavor.
  • 1 teaspoon Coriander (Kuzbara) Whole seeds are preferred for their freshness.
  • 1/2 cup Olive Oil (Zit Zaytoun) Extra-virgin olive oil is preferred for its robust flavor.
Chermoula (Moroccan Herb Sauce)
Chermoula (Moroccan Herb Sauce)

Chermoula (Moroccan Herb Sauce)

Updated on 03/23/2025

Chermoula is a quintessential Moroccan herb sauce, also popular in other North African cuisines. It's an aromatic blend of fresh herbs, garlic, lemon, and spices, traditionally used as a marinade for fish, but versatile enough to complement vegetables, poultry, and meat. Served during everyday meals and festive occasions alike, Chermoula adds a burst of flavor and color to any dish. It's usually presented in a small bowl or a tagine, a distinctive Moroccan serving dish. In keeping with Moroccan customs, a communal dining setting is often adopted, with Chermoula being passed around for everyone to enjoy.

Ingredients

  • 1 cup, finely chopped Cilantro (Kusbarah) (Look for vibrant green leaves without any yellowing. Rinse thoroughly to remove any grit.)
  • 3 cloves, minced Garlic (Tawm) (Use fresh garlic for the best flavor.)
  • Juice of 1 lemon Lemon (Limon) (Choose a fresh, firm lemon for the most juice.)
  • 1 teaspoon Cumin (Kamoun) (Toasting the cumin before grinding brings out its earthy flavor.)
  • 1 teaspoon Coriander (Kuzbara) (Whole seeds are preferred for their freshness.)
  • 1/2 cup Olive Oil (Zit Zaytoun) (Extra-virgin olive oil is preferred for its robust flavor.)

Instructions

No instructions available.

Nutrition Info:

  • fatApproximately 28 g
  • fiberApproximately 1 g
  • sodiumDepends on added salt
  • proteinApproximately 1 g
  • caloriesApproximately 240 calories per serving
  • carbohydratesApproximately 4 g

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