Chermoula

This post may contain affiliate links. Read my disclosure policy.

Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Chermoula is a sauce, similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

Last week I had a Grilled Shrimp Chickpea Salad at Lana’s in Charleston, SC (I will be sharing that recipe tomorrow) that was flavorful and healthy, I asked Chef Ondo for the recipe.  Since this sauce can be used in so many ways, I thought I would share it on it’s own first as I know I plan on using the rest in other dishes this week.

 

Chermoula is like a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.

I scaled this down from his original and reduced the olive oil a bit to lower the calories. I’ve seen other recipes that use a combination of cilantro and parsley, but I really love the mint in his version. This is a great use for those extra herbs you may have in your fridge, it will stay refrigerated about 7 days in an air-tight container. Note, Ras el Hanout  is a Moroccan spice blend. You can make it yourself or purchase it from brands such as McCormick or Frontier.

Skinnytaste Simple promo banner

Chermoula

5 from 1 vote
3
Cals:86
Protein:0.5
Carbs:1.5
Fat:9
Chermoula is similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.
Course: Dinner, Lunch
Cuisine: African
Chermoula is a sauce, similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yield: 6 tablespoons
Serving Size: 1 tablespoon

Ingredients

  • 1 cup packed cilantro
  • 1/2 cup packed mint leaves, no stems
  • Pinch of red pepper flakes
  • 2 small cloves garlic
  • 1 teaspoon Ras el Hanout
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice

Instructions

  • Combine all the ingredients and puree in small blender (I used my magic bullet) until smooth, scraping down the sides of the bowl. If necessary add a drop of water of it’s too thick.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 tablespoon, Calories: 86 kcal, Carbohydrates: 1.5 g, Protein: 0.5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 3 mg, Fiber: 0.5 g

Categories: