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a bowl of chermoula marinade

10 Minute Moroccan-Style Chermoula Sauce

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: side dish, sauce, marinade
  • Method: raw
  • Cuisine: Moroccan, North African
  • Diet: Vegan


This easy homemade Moroccan chermoula is a flavorful sauce made with preserved lemons, fresh parsley and cilantro, cumin, paprika, and olive oil. While it’s perfect for fish, it’s also terrific for adding flavor to shellfish, veggies, or just about anything savory. Best of all, it takes just 10 minutes to make!


Units Scale
  • 1/4 preserved lemon + 2 tbsp preserved lemon juice (see notes for substitution)
  • 4 cloves garlic
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 3/4 cup extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt


Mince the preserved lemon, parsley, cilantro, and garlic finely. Combine all ingredients in a bowl and mix well.

Keep for up to a week in the fridge and use as a marinade for fish, shellfish, veggies, or whatever you like!


If you can’t find or make preserved lemons, you can use ¼ cup of fresh lemon juice and 1 tsp lemon zest.