Chermoula is a Moroccan blend of herbs and spices. It can be found in every North African country, each with its own local version. Chermoula is used both as a marinade and condiment to bring freshness and flavor to salads, stews, tagines, and grilled foods.

Chermoula- Moroccan Herbal Marinade and Dip

Chermoula is North Africa's version of Argentina's chimichurri sauce. Used as either a marinade or a sauce to bring a fresh herbal kick to fish like Chermoula Fish Tagine, chicken, and vegetables. Try it on the side with grilled meats for a real treat.

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Course: Dip, Sauce

Cuisine: African, Morocco, North Africa

Prep Time: 10

Total Time: 10

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

1 cup Cilantro leaves
½ cup Parsley leaves
4 cloves Garlic
⅓ cup Lemon juice
1 tsp Kosher salt
1 tbsp Sweet paprika
2 tsp Ground cumin
½ tsp Harissa paste (Sub: cayenne pepper or omit)
⅛ tsp Saffron, crushed (Sub: Turmeric)
½ cup Extra virgin olive oil

US Customary – Metric

Instructions

In the bowl of a food processor or blender, process cilantro, garlic, and parsley until finely chopped. Scrape down sides of bowl as necessary.
Add lemon juice, paprika, cumin, saffron, and harissa. Pulse to combine.
With motor running, drizzle olive oil through feed tube. Process until sauce is well combined. Serve immediately or refrigerate for up-to 2 days in an airtight container.