Chermoula Sauce
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
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.
Store the chermoula in a clean, airtight container in the refrigerator.
Chermoula is best served chilled or at room temperature. No reheating is required.
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