Name: Chermoula Recipe
Prep time: 5 min
Total time: 5 min
Yield: 12
Cuisine: Moroccan/North African, Moroccan
Ingredients: 1 cup packed cilantro leaves; 1/2 cup packed parsley leaves; 4 medium cloves garlic, peeled; 1/4 cup preserved lemon juice, or 1/3 cup of regular lemon juice; 1 tablespoon paprika; 2 teaspoons ground cumin; 1/2 teaspoon cayenne; 1/8 teaspoon crushed saffron; 1/2 cup olive oil; Kosher salt, to taste

Chermoula Recipe

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.

5 min total 5 min prep 12 86 cal

Instructions

Tap a step to mark it done

1 Place cilantro, parsley, and garlic in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary.
2 Add preserved lemon juice, paprika, cumin, cayenne, and saffron and pulse to combine.
3 With motor running, drizzle olive through feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 days.