chermoula in a white bowl

Try something new to elevate your meals


This fantastic sauce is such a versatile ingredient, I wonder why it has taken me so long to use it! You can use this Chermoula as a dip, a sauce or a marinade. You can eat it as it is, or you can cook it. You can spice it up or leave the spice out. Traditionally this is a North African food which is used for meat or fish, but of course, everything is adaptable and you can just as easily use it for vegetables, tofu or even chickpeas.

chermoula in a white dish
Versatile chermoula ready to use

The Chermoula recipe

This recipe is naturally plant based and uses fresh herbs, garlic, lemon and spices. For a more authentic taste you can use preserved lemons, but fresh work equally well.


A fresh dip, a sauce or a marinade.

Created by:: Laurena @LifeDietHealth
  • small bunch of fresh coriander (stalks too)
  • small handful of fresh parsley (stalks too) (half as much as the coriander)
  • 2 whole cloves garlic
  • 1/2 lemon juice (use a preserved lemon if you wish)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/4-1/2 teaspoon cayenne pepper
  • pinch of salt
  • pinch of ground black pepper
  1. Place everything in a food processor and pulse.

  2. Blend until the mix is still slightly chunky. Add a bit more oil if necessary.

  3. Place your protein (tofu or chickpeas work well), or your veg in a bowl and cover with the chermoula. Leave for a minimum of 10 minutes, then cook in a hot pan.

  4. Alternatively, use the chermoula as a dip or a sauce for your favourite foods.

  5. Enjoy!

What do I need?

Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!


This is such a versatile dish you can use it in several ways. Add it to your tofu, chickpeas or vegetables before cooking in a pan or in the oven. Use it as a sauce for your favourite foods – it would go perfectly with falafel. You could even use it to top your houmous for an extra zingy dip.


Ideally as this is made with fresh herbs, it is best to make it as and when you want it, although if you added more oil it would last a bit longer. If you are storing it, keep refrigerated until use. If you are marinating, then cooking something, it will obviously last 2-3 days once cooked.


Are you going to try this tasty chermoula? How are you serving it? Are you eating it as it is or using it as a marinade? So far, I’ve made pan fried chermoula tofu, used it as a dip for air fried vegetables and now I’m going to try a marinated chickpea dish.

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

chermoula in a white bowl
Chermoula ready for dipping

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