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5 from 4 votes

Chermoula (North African Relish)

You’ll want to keep my North African chermoula recipe on hand for marinades, rubs, and more! I’m sharing two varieties: red and green.
Prep Time5 minutes
Total Time5 minutes
Course: condiments
Cuisine: North African
Servings: 16
Author: Kevin

Ingredients

Red

  • 1/4 teaspoon saffron threads
  • 2 small preserved lemons
  • 4 cloves garlic minced
  • 1/4 cup cilantro leaves chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon harrisa
  • 1 1/2 teaspoon Ras el Hanout
  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin

Green

  • 1 cup cilantro
  • 1/2 cup flat leaf parsley
  • 1/2 cup mint leaves
  • 4 cloves garlic
  • 1 1/2 teaspoon Ras el Hanout
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil

Instructions

Red

  • Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred). Mix with 2 tablespoons of warm water in small bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
  • Slice preserved lemons into quarters, then scoop out the pulp. Discard any seeds, save rind for other use. Roughly chop pulp and place in a bowl with remaining ingredients. Stir through saffron water and use as marinade, basting sauce or relish for seafood and chicken dishes.

Green

  • Combine all ingredients and puree until smooth in food processor, blender, or with immersion blender. Add more lemon juice or water if needed for desired consistency.

Notes

This makes about 1 cup total, 16 tablespoon servings.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg