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Submitted by: Donna Peemoller

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 4

A tradional Morrocan seasoning/condiment that can liven up the flavor of fish, chicken, beef, vegetables, soups, or stews. Use your imagination!


    1 bch. cilantro

    1/2 bch. fresh parsley

    7 clove garlic

    1 tsp. cayenne pepper

    1 tbsp. ground cumin

    1 tsp. sea salt

    1 lemon

    2 tbsp. apple cider vinegar

    1 tbsp. extra virgin olive oil


Wash and dry the parsley and cilantro. Place herbs and spices in the bowl of a food processor. Squeeze in lemon juice, and add apple cider vinegar and olive oil. Process until the mixture is pureed.

Makes a little more than one cup. A ¼ cup serving contains less than 1 teaspoon of olive oil.

Store the chermoula in a jar with a tight fitting lid in the refrigerator. It should keep for about 5 days.

This condiment goes great stirred into cooked vegetables such as carrots, potatoes, brocolli, cauliflower, sweet potatoes, rice, etc. Try it on chicken or fish for a quick tasty meal.

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