Chermoula Recipe

Y’all know I love a recipe that calls for fresh herbs. Here’s a tangy, herby spread with a strong garlic punch, hailing from the culinary paradise of Morocco; highly recommend for a date night with the ones who love you.

The ones who love you enough to tell you when there is finely chopped fresh cilantro in your teeth.  Good selling point? No.  Valuable warning? Yes.

We tested this recipe out over some different veggies and the verdict is  – serve over something sweet or sweet-ish;  the roasted carrots were the most magnificent.


You’ll need:

1 bunch parsley, chopped finely
1 bunch cilantro, chopped finely
3 -4 cloves garlic, diced
2 tbsp fresh mint, finely chopped
5-6 tbsp extra virgin olive oil
2 tbsp lemon juice
1.5 tsp paprika
1.5 tsp ground coriander
1.5 tsp ground cumin
dash of salt

Simple step:

Combine ingredients in a food processor, pulse a few times until it looks perfectly delicious.


Serving suggestions:

Serve atop the sweeter vegetables: sauteed zucchini and roasted carrots are great choices.

Chermoula is also often served on chicken, for the omnivores among us.




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