From seafood to chicken, this garlicky Chermoula Recipe adds a little taste of Morocco to any meal.
Honestly, I’ve been getting a little bored with the usual sauces and marinades. You know which ones I’m talking about—tartar sauce, cocktail sauce, lemon butter, ranch, honey mustard—none of these were whetting the old palate. Call it culinary curiosity or maybe a craving for creativity, but I wanted to try something new. How might I expand my foodie horizons? I ask myself.
Cue chermoula, a fragrant Moroccan marinade that can be utilized in many different ways. This zesty, herbaceous sauce blends parsley and cilantro with several warm spices, including cumin, paprika, and coriander. Rounded off with a lemon garlicky punch, chermoula works on everything from roasted veggies to fish. Or slice up some grilled chicken and drizzle the chermoula on leafy greens for one of the best salads. It’s also a delicious alternative to lemon butter for your next lobster boil. And if you want to keep it authentic, add a swirl to a Moroccan fish stew—it’s the perfect flavor enhancer.
When I make recipes like chermoula, I’m always amazed. How blessed we are to live at a time when we can try foods from across the ocean, in the comfort of our own homes. Give this recipe a try and let me know what you think! You’ll be surprised by how many dishes you can jazz up with this Moroccan favorite!
What does “chermoula” mean?
The word chermoula has its roots in Arabic, meaning “to rub” or “marinate.” You may also see it spelled sharmula in different regions of North Africa. However it’s spelled it’s certainly a fitting name. After all, this sauce is traditionally rubbed onto meats and fish before cooking. In other words, the name tells you exactly what the sauce is meant to do.
How do I store leftovers?
Store your leftover chermoula in a well-sealed jar and refrigerate for up to 4 days. It’s better to enjoy it as soon as possible, so it will taste nice and fresh. Use it as a dressing, marinade, spread, or flavor enhancer for all kinds of dishes.
Serving suggestions
Want to put a unique spin on your next dinner? Stir a tablespoon (or two) of chermoula into Quinoa Rice or Moroccan Carrot Salad for a refreshing lemony lift. It also adds an herbaceous twist to Pan-Seared Cod or Grilled Chicken Tenders. I’ll even add it to Roasted Asparagus And Mushrooms or Sous Vide Carrots. And for something simple, try it on Rice Cooker Brown Rice—it’s a quick, easy way to bring Moroccan flair to the table!
Chermoula Recipe
Ingredients
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 3 garlic cloves peeled
- 3/4 teaspoon ground coriander
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 1/4 teaspoon kosher salt adjust to taste
- 3/4 cup extra-virgin olive oil
Instructions
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Place the cilantro, parsley, and garlic in a food processor. Pulse until roughly chopped.
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Add the ground coriander, paprika, cumin, red pepper flakes, lemon zest, lemon juice, and kosher salt to the processor. Pulse a few times to combine the ingredients.
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With the food processor running, slowly drizzle in the olive oil until the mixture becomes a slightly textured paste.
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Taste the sauce and adjust salt or spices if needed. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition
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