How I Make Chermoula: A North African Herb Sauce
Learn how to make chermoula — a bright, herbaceous North African sauce perfect for fish, chicken, lamb, veggies, and grains.
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Cooking tools:
- Food processor
- Blender
- Mortar and pestle
- Ice cube tray
- Freezer
- Refrigerator
- Airtight container
- Zip-top bag
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ cup chopped flat-leaf parsley leaves
- ½ cup chopped fresh cilantro leaves
- 1 jalapeño pepper ((cored, seeded, and minced))
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
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