Chermoula
A vivid green North African herb sauce of coriander, parsley, garlic, cumin and lemon, a classic marinade for fish.
Make this once, then cook it into 16 different dishes.
- Time15 min
- LevelEasy
- Costabout £0.53 a head
- Makesabout 250 g, enough to marinate 1 kg of fish or chicken and dress 4 to 6 plates
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the coriander and parsley and dry them thoroughly, using a salad spinner or kitchen paper. Wet herbs make a watery sauce.
- 2
Roughly chop the herbs and put them in a food processor with the garlic, cumin, paprika, chilli flakes, salt and lemon juice.
- 3
Pulse a few times until chopped small. Scrape down the sides.
- 4
With the motor running or pulsing, pour in the olive oil and blend briefly into a loose, coarse sauce with visible flecks of green. Do not over blend to a purée.
- 5
Taste and add more lemon, salt or chilli if needed. It should taste bright, salty and herby.
- 6
If using as a marinade for raw fish or meat, set aside a portion in a clean bowl for serving before you coat the raw food.
About chermoula
Chermoula is a North African herb and spice sauce made from fresh coriander, parsley, garlic, cumin, paprika, lemon juice and olive oil. It comes from Morocco and is also used in Algeria and Tunisia. It is best known as a marinade for fish, but it is equally good on chicken, lamb, roast vegetables, couscous and grilled halloumi.
The flavour is fresh, sharp and herby, with warmth from cumin and paprika and a little heat from chilli. It works both as a marinade, rubbed over raw fish or chicken and left for 30 minutes to a few hours, and as a sauce spooned over cooked food at the table.
Do not blend it to a smooth purée. A coarse, loose texture with visible flecks of herb is what you want. Chermoula contains raw garlic in oil and acid, so keep it in the fridge and use it within 3 days, or freeze it in portions.
Tips
- Dry the herbs very well, as damp herbs dilute the flavour and make the oil separate.
- Always set aside the portion you will serve before adding chermoula to raw fish or meat. Do not use the used marinade as a sauce unless you boil it for at least 2 minutes first.
- For authentic depth, stir in 1 tablespoon of finely chopped preserved lemon rind (rinsed) in place of some lemon juice, or a pinch of saffron soaked in 1 tablespoon hot water.
- Marinate fish for 30 minutes to 1 hour, and chicken or lamb for 2 to 12 hours in the fridge.
- Stir a spoonful into yoghurt, couscous or roast vegetables for a quick, herby dressing.
- Keep a thin layer of oil on top of leftover chermoula to stop it going dark.
Storing and freezing
Keep in a covered jar in the fridge for up to 3 days with a thin layer of oil on top. Freeze in ice cube trays for up to 3 months and thaw in the fridge. Do not leave it at room temperature for more than 2 hours.
Dishes you can make with chermoula
Turkey Kefta Mkaouara (Moroccan Meatballs in Tomato with Eggs)
DFNFBeef Tagine with Peas and Preserved Lemon (Tajine Lham Bil Bsela)
DFEFNFMoroccan Sardine Tartlets with Chermoula
NFHPMoroccan Kefta Khobz Sandwiches with Chermoula
DFEFNFDjej M'hammer (Moroccan Slow Roast Chicken with Onions and Chermoula)
DFEFNFChermoula Roast Cauliflower on Hummus with Quinoa
VGVGFChermoula Grilled Chicken Thighs with Charred Lemon
GFDFEFChermoula Lamb Steaks with Warm Chickpea and Tomato Salad
GFDFEFWhole Roast Sea Bass with Chermoula and Fennel
GFDFEFChermoula Chicken Pilau with Peas and Raisins
DFEFNFChermoula Halloumi and Vegetable Skewers
VGFEFMoroccan Chermoula Potato Salad with Green Olives
VGVGFQuestions
What is chermoula used for?
Chermoula is mainly a marinade for fish and seafood, and also for chicken, lamb and vegetables. It is also served as a sauce over grilled meat, stirred into couscous or yoghurt, or spooned over roast cauliflower and aubergine.
Is chermoula the same as chimichurri?
They are similar herb and oil sauces but not the same. Chermoula is North African with coriander, cumin, paprika and lemon. Chimichurri is Argentine, with parsley, oregano, vinegar and garlic.
Is chermoula vegan and gluten free?
Yes. It is made from herbs, spices, lemon juice and olive oil, so it is vegan, vegetarian, gluten free, dairy free, egg free and nut free. It is not suitable for a low FODMAP diet because of the garlic.
How long does chermoula keep?
Up to 3 days in the fridge, covered. It contains raw garlic in oil, so it is not stored at room temperature. Freeze in portions for up to 3 months.
Can I make chermoula without a food processor?
Yes. Finely chop the herbs and garlic by hand, then mix with the spices, salt, lemon juice and oil in a bowl. The texture will be coarser, which many cooks prefer.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.