Chermoula Sauce, Marinade, Relish

Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is an aromatic marinade, sauce, relish that pairs fantastically well with grilled vegetables. There are many different versions of this traditional North African sauce that can be either be made with sweet spices, such as ginger, cinnamon, nutmeg and saffron or spicy or with savory spices. It can also contain onions or preserved lemons. This sauce can also be used as a dressing on a wide variety of salads.

You can use this chermoula marinade on just about anything. It really lifted the flavour of my tomato and plant-based caprese salad.

Print Recipe

Chermoula Sauce Marinade

Serves: 4 Prep Time: 15 min Cooking Time: 10 min 10 min Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup coriander, fresh and finely chopped
• 1 cup parsley, fresh and finely chopped
• ¼ cup scent leaf
• ¼ cup of yellow onion or 1 medium shallot
• 70ml or ¾ cup olive oil
• 2 cloves garlic
• 2 green chillies, finely chopped
• 1tsp cumin, ground
• 1 tsp coriander, ground
• 1 tbs liquid sweetener (date syrup, coconut nectar, agave syrup)
• 2 tbs lemon juice
• Pinch of salt

Instructions

• Pace all the ingredients into a food processor, except for the olive oil, and pulse until it becomes a chunky sauce. Avoid over processing
• Steam in the olive oil last and pulse a few more seconds
• Transfer to a clean bowl or mason jar and set aside to enable the flavours to marinade together
• Serve immediately or store in the fridge for up to 1 week