Chermoula

5 from 1 vote

This North African condiment/sauce made from herbs, spices, lemon and olive oil is transformative. Great with seafood.

Prep Time10

Cook Time2

Total Time12

Course: Condiment

Cuisine: African

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Heat a small skillet over medium heat. Add the cumin and coriander and stir in the fry pan for 1 to 2 minutes, until you smell the spices toasting a bit. Transfer to a small bowl or container and cool, or transfer to a food processor or a blender.
Stir in the parsley, cilantro, jalapeno, garlic, salt, paprika, olive oil, and lemon juice, or pulse or blend in the remaining ingredients if you are using a food processor or blender. Taste and adjust the seasonings as desired.

Please make sure to use fresh herbs, which give the sauce it’s fresh, punchy flavor. If you don’t have one of the herbs, leave it out, but don’t substitute dried.
Chermoula will last, sealed, in the fridge for up to 5 days.
You can also freeze chermoula. One way is to fill an ice cube tray with the mixture, and once the cubes are frozen solid, pop them out and transfer them to a freezer-proof zipper top bag. Or, place the mixture into a freezer-proof zipper top bag and press the chermoula so it fills the bag in a flat layer. Press out any excess air, then seal and freeze. Break off pieces as you need them. Chermoula will last in the freezer for at least 4 months.