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Moroccan · Condiment

Chermoula (Moroccan Herb & Spice Marinade)

Chermoula is the vivid green marinade at the heart of Moroccan cooking — a loose paste of coriander, parsley, garlic, cumin, paprika, lemon and good olive oil, often sharpened with preserved lemon and a little cayenne. It is the classic dress for fish and seafood, but also brightens chicken, vegetables and cooked salads. Learn this one and half the coastal repertoire opens up.

Prep
10 min
Cook
0 min
Total
10 min
Serves
6
Level
Easy
Chermoula (Moroccan Herb & Spice Marinade)

Ingredients

  • 1 large bunch coriander
  • 1 small bunch flat-leaf parsley
  • 4 garlic cloves
  • 1.5 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp cayenne or a little harissa (optional)
  • Juice of 1 lemon (and the rind of 1/2 preserved lemon, optional)
  • 5 tbsp good olive oil
  • Salt to taste

Method

  1. 1

    Prep the herbs

    Wash and roughly chop the coriander and parsley, stalks and all — the tender stalks carry a lot of flavour.

  2. 2

    Pound or blend

    Pound the garlic with a little salt in a mortar, then work in the herbs, cumin, paprika and cayenne. Or pulse everything in a small processor — keep it a coarse paste, not a purée.

  3. 3

    Loosen

    Stir in the lemon juice, preserved-lemon rind if using, and the olive oil until you have a loose, spoonable green sauce. Adjust salt, lemon and heat.

  4. 4

    Use or store

    Use straight away as a marinade, or keep in a jar with a film of oil on top in the fridge for a few days.

Chef's tips

  • Keep it coarse and loose, not a smooth purée — chermoula should have texture and pourable body.
  • Use plenty of coriander; it is the dominant herb and defines the flavour.
  • A film of olive oil over the top keeps stored chermoula green and fresh for a few days.

Frequently asked questions

What is chermoula used for?

Above all as a marinade and sauce for fish and seafood — for tagines, grilling, frying and stuffing. It also works on chicken, roasted vegetables and stirred through cooked salads.

How long does chermoula keep?

Three to four days in the fridge in a sealed jar with a layer of oil on top. It also freezes well in small portions, so you can make a batch ahead.