5.0 from 39 votes
Moroccan Chermoula Sauce
Make this herby, flavorful and easy to make homemade Moroccan Chermoula. This North-African sauce has a wonderful balance of herb and spice, is gluten-free, paleo, keto-friendly, and is just the thing for you to use as a dressing or condiment for your fish, lamb, chicken, beef and vegetable dishes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
5 mins
Servings: 10
Calories: 108 kcal
Course:
Condiments
Cuisine:
Moroccan , North African
Ingredients
- 1 cup cilantro (coriander) leaves and stems roughly chopped
- ½ cup parsley leaves roughly chopped
- 1 tablespoon ground smoked or sweet paprika
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon granulated onion
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper - or one chilli pepper (optional)
- juice of one lemon
- 1 tablespoon salt (or more to taste)
- 6 cloves garlic
- ½ cup extra virgin olive oil
Instructions
- In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt, and cayenne pepper.
- Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, add the extra virgin olive oil slowly and process it at a low speed to a puree that is slightly coarse in texture. Alternatively, use your pestle and mortar to grind all the ingredients into a thick paste. In this case, I recommend starting with the garlic cloves and the salt.
- Use your Moroccan chermoula sauce immediately or store it in a suitable airtight container in the fridge or freezer, to use later.
Cup of Yum
Notes
- Storage - chermoula can be easily stored in the fridge and freezer for up to 2 weeks and 6 months respectively. To store in the fridge, transfer to an airtight container, pour some olive oil on top, then close the lid. The olive oil will help it retain its beautiful color. To freeze, use a teaspoon to scoop enough chermoula to fit each hole of an ice cube tray.
- Variations:
- Make red chermoula by adding half a cup of pasted (or blended) sweet paprika. Alternatively, add a tablespoon of powdered paprika or simply make it spicy by stirring in some harissa.
- Make it yellow - by stirring in half a teaspoon of yellow food powder or simply use slightly more turmeric.
- Or just add a citrus note by adding 1-2 preserved lemons.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
703mg
(29%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
797IU
(16%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 703mg | 29% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.