Moroccan Herbal Marinade and Dip (Chermoula)

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- 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 minutes
Total Time: 10 minutes
Servings: 1.5 cups
Author: My Hungry Traveler


  • Food Processor or blender


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


  • 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.


Calories: 695kcal | Carbohydrates: 12g | Protein: 3g | Fat: 74g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 1578mg | Potassium: 419mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4748IU | Vitamin C: 57mg | Calcium: 99mg | Iron: 5mg

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