• Email Email
  • Print Print


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, bunch, fresh, organic
  • 1/2 bch. parsley, fresh, organic
  • 7 clove garlic, fresh, organic
  • 1 tsp. cayenne pepper, powder, organic
  • 1 tbs. cumin powder, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1 lemon, fresh, organic
  • 2 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic


Wash and dry the parsley and cilantro. Place all ingredients into the bowl of a food processor and process until the mixture is pureed. Makes a little more than one cup. A 1/4 cup serving contains less than 1 tsp 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.

Related Recipes