SauceSide Dish

Chermoula Sauce

Name: Chermoula Sauce
Prep time: 10 min
Total time: 40 min
Yield: 1 cup
Cuisine: moroccan, north_african
Ingredients: 0.5 cup fresh cilantro roughly chopped; 0.5 cup fresh parsley roughly chopped; 3 clove garlic minced; 3 tbsp lemon juice freshly squeezed; 0.25 cup olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground ginger; 0.25 tsp cayenne pepper; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This vibrant Moroccan Chermoula sauce is a burst of fresh herbs, warm spices, and zesty lemon, creating an aromatic condiment that elevates any meal. Perfect as a marinade for grilled fish or vegetables, or drizzled over couscous, its bright, piquant flavor adds an authentic North African touch.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 139 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

0.5 cupfresh cilantro, roughly chopped
0.5 cupfresh parsley, roughly chopped
3 clovegarlic, minced
3 tbsplemon juice, freshly squeezed
0.25 cupolive oil
1 tspground cumin
1 tspsmoked paprika
0.5 tspground ginger
0.25 tspcayenne pepper
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Food processor · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Airtight container

The method

Step by step

1
Roughly chop the fresh cilantro and parsley, then peel and roughly chop the garlic cloves.
About 3 min
Cook’s note: No need for fine chopping here, as the food processor will do the work. Ensure garlic is peeled completely to avoid bitterness.
2
Add the chopped cilantro, parsley, and garlic to the bowl of a food processor.
About 1 min
3
Pour in the fresh lemon juice and olive oil, ensuring all ingredients are ready for blending.
About 1 min
Cook’s note: Freshly squeezed lemon juice makes a significant difference in flavor compared to bottled varieties.
4
Add the ground cumin, smoked paprika, ground ginger, cayenne pepper, salt, and black pepper to the food processor.
About 1 min
Cook’s note: Adjust the cayenne pepper to your heat preference; omit for a milder sauce.
5
Process the ingredients on high speed until a smooth, vibrant green sauce forms, stopping to scrape down the sides of the bowl as needed to ensure everything is incorporated.
About 3 min
Cook’s note: For a more rustic, chunkier chermoula, pulse the ingredients instead of continuous blending.
6
Taste the chermoula and adjust seasonings as desired, adding more salt, pepper, or lemon juice to achieve your preferred balance of flavors.
About 1 min
Cook’s note: A good chermoula should be bright and tangy; don't be afraid to add a little more lemon if it tastes flat.
7
Transfer the prepared chermoula to an airtight container and allow it to rest in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Resting allows the flavors to meld and deepen, enhancing the overall taste of the sauce.

Per serving

Nutrition

56%Score

Calories: 139.4kcal
Protein: 0.9g
Carbs: 3.7g
Fat: 14g
Fibre: 1g
Sugar: 0.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This versatile chermoula is fantastic as a marinade for grilled fish, chicken, or vegetables. It also makes a wonderful dressing for salads, a flavorful topping for roasted potatoes, or a vibrant accompaniment to couscous or rice dishes. For an extra layer of flavor, try adding a pinch of saffron threads soaked in a tablespoon of hot water to the mix.

Storage

Store the chermoula in a clean, airtight container in the refrigerator.

Reheating

Chermoula is best served chilled or at room temperature. No reheating is required.