Bright, Garlicky Sauce for Fish, Chicken, and Veggies
Chermoula is a classic North African sauce-marinade packed with fresh herbs, garlic, warm spices, and lemon. Zesty, aromatic, and versatile—use it as a quick marinade or a finishing drizzle.
Ingredients (Makes about 1 cup)
- 1 cup flat-leaf parsley, finely chopped (lightly packed)
- 1/2 cup cilantro, finely chopped (lightly packed)
- 3–4 garlic cloves, minced to a paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked or sweet paprika
- 1/4–1/2 teaspoon red pepper flakes or cayenne (to taste)
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt (plus more to taste)
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon finely minced preserved lemon peel
Instructions
1. Mix the Base
Whisk together garlic, cumin, coriander, paprika, chili, lemon zest, lemon juice, olive oil, salt, and black pepper.
2. Fold in Herbs
Stir in parsley and cilantro (and preserved lemon if using) until glossy and cohesive.
3. Rest and Use
Let sit 10–15 minutes to bloom the spices. Use immediately as a sauce or marinate proteins for 30 minutes.
Serving Ideas
- Spoon over grilled or roasted fish, shrimp, or chicken
- Drizzle on roasted carrots, cauliflower, potatoes, or eggplant
- Toss with couscous, chickpeas, or grain bowls; spread in wraps or sandwiches
Tips from @saucesanddips
- For a looser dressing, whisk in 1–2 tablespoons water
- Prefer it smoother? Pulse briefly in a processor—don’t purée
- Keeps 3–4 days refrigerated; flavors deepen overnight
Sauces and Dips 
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