Oh. My. GOODNESS. Can we talk about chermoula for a hot minute? This sauce is basically magic in a bowl! The first time I made it, I felt like I’d discovered a culinary superpower – suddenly everything from plain chicken to boring vegetables tasted like I’d ordered takeout from a fancy Moroccan restaurant! Chermoula has been the secret weapon of North African cooking for centuries, particularly in Morocco, Tunisia, and Algeria, where each region has its own special twist on the basic formula.

It’s traditionally used as both a marinade and a finishing sauce for fish, but trust me when I say you’ll want to put it on EVERYTHING.

The combination of fresh herbs, aromatic spices, and bright citrus creates this perfect storm of flavor that makes your taste buds do a happy dance. And the best part? It comes together in about 5 minutes with basically zero cooking skills required. It’s the kind of sauce that makes people think you’re a culinary genius when really you just threw a bunch of stuff in a food processor when no one was looking. Those are my favorite kinds of recipes!

Chermoula: North African Herb Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Intensely aromatic Chermoula features bright cilantro and parsley balanced with warm cumin, fragrant garlic, and tangy preserved lemon—a North African flavor cornerstone

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Resting Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 Cup 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 1 cup fresh cilantro leaves and tender stems, packed
• ½ cup fresh parsley leaves, packed
• 4–5 garlic cloves
• 1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest)
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup extra virgin olive oil
• 1 tablespoon honey (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Combine all ingredients except olive oil in a food processor and pulse until finely chopped
2. With motor running, slowly add olive oil until desired consistency is reached
3. Let sit for at least 15 minutes before using to allow flavors to blend

Notes

• Makes about 1 cup

This Chermoula works wonders as both a marinade and a finishing sauce! For the most flavor-packed results, use it both ways – marinate fish, chicken, or vegetables in the sauce for at least 30 minutes, then reserve a little fresh sauce to drizzle over everything right before serving.

It’s particularly magical with white fish like cod or haddock, where the bright, bold flavors really shine against the mild fish. For a complete meal that comes together in under 30 minutes, try chermoula-marinated chicken thighs roasted with chickpeas, bell peppers, and red onion – everything gets coated in those incredible spices, and the chickpeas get all crispy and amazing!

The Chermoula sauce will keep in the refrigerator for about 5 days, though the vibrant green color may darken slightly. You can also freeze it in small portions for up to 3 months – I like to use ice cube trays, then transfer the frozen cubes to a freezer bag. That way, I can grab just what I need for a quick flavor boost! For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!

Has this sauce rocked your world as much as it did mine? Or have you discovered an unexpected chermoula pairing that I need to know about immediately? Drop a comment below and share your North African flavor adventures – cooking is more fun when we inspire each other!