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spreading Chermoula Sauce on top of chicken
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4.73 from 36 votes


This oh-so-flavorful and tangy Moroccan Chermoula Sauce will serve as a healthy addition to your seafood, poultry, meat and vegetable dishes. 
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Moroccan
Keyword: chermoula recipe, chermoula sauce
Servings: 1 servings
Calories: 210kcal
Author: Tania Sheff


  • 3 tsp ground cumin
  • ½ tsp ground coriander
  • 2 tsp paprika
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • ½ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 4 garlic cloves, chopped
  • ½ tsp. salt
  • a pinch cayenne pepper or to taste


  • Place the cumin, coriander, and paprika in a frying pan and cook over medium heat for 30-60 seconds, or until fragrant.
  • Combine these spices with the rest of the ingredients and pulse in a food processor until smooth.



[nutrition-label] 1 serving = ¼ cup


Calories: 210kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 203mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1636IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 2mg