Quick 10-Minute Chermoula: A Flavorful Moroccan Sauce

Chermoula is a fundamental element of Moroccan cuisine. Once you master the preparation of Chermoula sauce, you will unlock the ability to create various delicious traditional Moroccan dishes.

Moroccan Chermoula is an aromatic sauce that is quick and simple to prepare, taking less than 10 minutes. Its main ingredients comprise preserved lemons, fresh herbs, and aromatics, including parsley, cilantro, garlic, and several spices you likely have in your pantry such as paprika, cumin, salt, and pepper. A generous splash of olive oil brings it all together.

This Chermoula sauce is perfect for seasoning fish. I’ve tried it with various types of fish, including cod, trout, and shark. It’s also an excellent flavor enhancer for seafood. One of the most delicious seafood dishes in Morocco is pilpil—a tagine made with shrimp and mussels simmered in Chermoula sauce for just a few minutes. Give this incredible Chermoula recipe a try; you’ll be amazed at what you can create in your kitchen. Continue reading for more insights into the ingredients, uses of Chermoula sauce, and additional information.

Chermoula Ingredients

This Chermoula recipe not only enhances the flavors of fish and seafood but also elevates vegetables and beans. It’s vegan, healthy, and can be made in under 10 minutes using ingredients readily available at your local grocery store.

Here’s what you’ll need to prepare the Moroccan Chermoula sauce:

• Preserved lemons: If you don’t have preserved lemons, you can omit them—I’ve done so at times, and the flavor remains delightful. However, for the best taste, consider getting a jar of preserved lemons; they last for months! I’ll recommend my favorite brand in the recipe card below.
• Fresh lemon juice (a squeeze)
• Fresh garlic
• Herbs: fresh cilantro and parsley
• Spices: cumin, paprika, pepper, and salt
• Extra virgin olive oil

Instructions

Finely chop the preserved lemon and herbs, then puree the garlic. Mix all the ingredients thoroughly in a bowl. That’s it! Simple, right?

You can store this sauce in an airtight container in the refrigerator for up to a week, but I prefer to use it fresh and whip up a new batch whenever I need it.

How to Use Chermoula

This delightful and easy-to-make Moroccan chermoula marinade can be used in various ways.

Here are some tasty and simple methods to incorporate it into your recipes.

Fish

Chermoula is the primary sauce used in Morocco for flavoring fish. You can create a savory fish tagine by layering tomatoes, potatoes, carrots, and fish in either a tagine dish or an oven tray, then drizzling with Chermoula sauce. Bake for 30 to 40 minutes or until the vegetables are tender. The result is the juiciest and most fragrant fish and vegetables you’ve ever tasted! I suggest choosing light-tasting fish like cod or trout, rather than strong-flavored fish like salmon.

Moroccan fish tagine made primarily with chermoula, red peppers, and preserved lemon.

Shellfish

Another delicious way to enjoy this marinade is by using it to flavor shellfish. Preparing shellfish is quick, typically only needing 10 to 20 minutes. Combine your favorite shellfish—shrimp, clams, scallops, and/or mussels—in a bowl with the Chermoula sauce. Then transfer it to a deep pan and simmer on low until fully cooked.

Vegetables

Chermoula is also an excellent addition to vegetables. Toss your veggies in Chermoula before roasting them, resulting in a fragrant and flavorful side dish.

Beans

A final way to savor Moroccan Chermoula is by mixing it with cooked beans, such as lentils, chickpeas, fava beans, or white beans. You can enjoy it as is, but my favorite method is to warm it for 5-10 minutes on the stove, allowing the beans to absorb the flavors. Serve it with fresh bread for a hearty, healthy, and satisfying meal. The added benefit is that you can use canned beans to save time.

Moroccan white beans—Loubia—served with chermoula.

Chermoula vs. Chimichurri

Due to the presence of fresh cilantro, parsley, and pureed garlic, Chermoula sauce is sometimes confused with chimichurri.

While they share similarities, each has unique characteristics.

The first difference lies in acidity. Moroccan chermoula derives its acidity from fresh and preserved lemons, imparting a gentle tartness with an interesting hint of sweetness from the preserved lemons. Conversely, chimichurri gets its acidity from vinegar, resulting in a sharper, bolder flavor.

The second distinction involves spiciness; chimichurri often incorporates spicy hot peppers, whereas chermoula achieves its robust aroma primarily through cumin and paprika.

Chermoula Sauce in Morocco

The Chermoula sauce recipe I’m sharing with you is the one I grew up enjoying weekly in Morocco, featured in countless dishes.

This recipe has stood the test of time and is still widely used in Moroccan kitchens and restaurants, cherished by locals. The best part is that it requires no special ingredients or tools, making it easy to recreate in your own kitchen.

Chermoula Sauce: Minced vs. Blended

A common question I receive is whether to mince or blend the ingredients when making Chermoula.

The answer is both methods are acceptable and commonly used in Morocco. If you choose to mince, ensure that you chop finely to release the aromas effectively, similar to what a blender would do.

Blending is quicker and provides a more uniform consistency. Ultimately, choose whichever method is most convenient for you.

Equipment

Traditionally, Chermoula sauce was prepared using a brass mortar. This is how I watched my grandmother do it, adding all the ingredients into a deep Moroccan mortar and lightly pureeing them.

A traditional Moroccan mortar was essential for preparing Chermoula for tagines.

In the past, chopping boards were not common, and this method was the most convenient for preparation. Nowadays, finely chopping or using a blender will achieve the same result.

How to Store Moroccan Chermoula

Thanks to the lemon content, Moroccan chermoula can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. I strongly recommend using an airtight container to prevent your fridge from absorbing the strong scents of garlic and cumin. Avoid freezing Chermoula sauce, as freezing can diminish the potency of the herbs.

That’s everything you need to know to create the delicious Moroccan Chermoula. If you’re looking for more easy traditional Moroccan recipes, I highly recommend checking out this Moroccan recipe ebook.