Recipe Information

Total Time: 

10 minutes



Chermoula is a tangy, herbal sauce that is usually paired with Moroccan fish dishes. The wonderful habanero chilies are the fruity, extra-hot choice, but if you want to tone it down a bit, substitute a jalapeño pepper.


  • 1 clove garlic
  • 3 tablespoons slivered almonds
  • 1/4 small habanero chili (or 1 jalapeño), to taste
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/4 teaspoon cayenne
  • 1 pinch saffron
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil


  1. In a food processor, pulse the garlic, almonds, chili, cilantro, parsley, cayenne, saffron, paprika and salt until finely chopped.
  2. Add the lemon juice and olive oil and process until well-mixed.

Serving Suggestion

Serve over shrimp, tofu, chicken or even beef, stir into rice or spread on pieces of pita bread.

Nutritional Information

130 calories, 14 g. fat, 0 mg. cholesterol, 300 mg. sodium, 3 g. carbohydrate, 1 g. fiber, 2 g. protein