Chermoula: Moroccan Cilantro Sauce

The great thing about Chermoula is that it is it’s own flavorful spice packet.  Once you have created it, you don’t need to add any other herbs or spices to whatever you are using it with.  It creates the flavor for you.

So, give it a try!  You can make our lamb dish or smother some chermoula on a white fish and bake.  I have also heard it being used topped on tomatoes as they roast in the oven.  Let us know what you use it for.  We’d love to know!

Photo Credits: Bill Bradley


Chermoula: Moroccan Cilantro Sauce

Bill Bradley
No rating - Click the stars to add yours!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 132 kcal


  • 1 red onion, chopped into small pieces
  • 4 cloves garlic
  • 1 bunch cilantro, larger stems removed
  • 1 bunch parsley, larger stems removed
  • 2 tsp smoked paprika
  • 1 tsp  turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 cup extra virgin olive oil
  • 1 tsp sea salt


  • In a food processor, pulse red onion pieces and garlic until well chopped.
  • Add the rest of ingredients. Blend until only very small bits of onion are left. Some people like to blend until smooth. I like the bits of onion and garlic. It gives it more zest in each bite.


Calories: 132kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 297mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 940IUVitamin C: 11mgCalcium: 18mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →
Mediterranean Living

Our Newsletter

Get seasonal recipe ideas as well as special offers on our online programs, live webinars and video releases. Sent once a week.