Chermoula Recipe

Photographs: Joshua Bousel

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 12 servings
Makes: 1 1/2 cups

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  • 1 cup packed cilantro leaves

  • 1/2 cup packed parsley leaves

  • 4 medium cloves garlic, peeled

  • 1/4 cup preserved lemon juice, or 1/3 cup regular lemon juice

  • 1 tablespoon paprika

  • 2 teaspoons ground cumin

  • 1/2 teaspoon cayenne

  • 1/8 teaspoon crushed saffron

  • 1/2 cup olive oil

  • Kosher salt, to taste


  1. Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.

  2. Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.

  3. With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.

Special equipment

Food processor

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Nutrition Facts (per serving)
86 Calories
9g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 86
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 0g
Vitamin C 4mg 19%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 52mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)