By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
272 cal · 10 min
Chermoula
Recipe GLPRb8414bf9fe0126
A vibrant North African herb sauce made with fresh cilantro and parsley blended with garlic, warm spices, and bright lemon juice. This aromatic condiment is traditionally served with grilled fish, vegetables, or couscous.
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Ingredients
1 cup packed cilantro leaves
1/2 cup packed parsley leaves
4 medium garlic cloves, peeled
1/4 cup preserved lemon juice or 1/3 cup fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon crushed saffron
1/2 cup olive oil
Kosher salt to taste
Directions
Add cilantro, parsley, and peeled garlic cloves to a food processor.
Pulse the herbs and garlic until finely minced, scraping down the sides as needed.
Add the paprika, cumin, cayenne, and saffron to the food processor.
Pulse to combine the spices evenly with the herb mixture.
Pour in the lemon juice (either preserved or fresh) and pulse a few times to blend.
With the processor running, slowly drizzle in the olive oil until the mixture is well combined and reaches your desired consistency.
Taste and add kosher salt as needed to your preference.
Transfer to a serving bowl and enjoy with grilled fish, vegetables, or other dishes.
Comments
Chermoula is a North African sauce that hits every Charlotte grocery chain without a special trip; all ingredients stock at Harris Teeter, Food Lion, Kroger, and Walmart. At roughly $8–10 for a batch that serves four, the cost per serving lands under $2.50, with saffron being the quiet price driver but optional if you use paprika as the backbone. The ten-minute claim is honest for a blended sauce, though hand-chopping the herbs takes a few minutes longer if you lack a food processor. The real caveat is that chermoula is a condiment or marinade, not a standalone meal—it needs fish, vegetables, or bread to anchor a dinner, and it keeps well in the fridge for three days, making it a practical weeknight investment that rewards planning.
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