World first only vegan recipes website.

A simple recipe for Chermoula Condiment – a bright and flavorful North African condiment used to give soups, veggie stews, grilled tofu or marined tofu a burst of flavor and brightness. You can also use it as a dipping sauce in fried bread, french fries and crackers, or serve it over baked legumes and consume it as an side dish. Do it and keep it in the fridge!

Here’s another bright green sauce to add to your culinary toolbox. It’s called Chermoula Condiment! Chermoula Condiment hails from the Northern most countries of Africa – Morocco, Tunisia and Algeria. Think of it as a North African-style chimichurri sauce, and once you give it a try, I know you will find a million uses for it. Chermoula Condiment does lovely things to soups (etc.) and stews, adding brightness, earthiness and vibrance. It also makes for a delicious marinade for all things grilled. Use it as a condiment -spooning it over all. Swirl it into a pot of tender white beans, spoon it over roasted veggies, or even over your morning avocado toast.

Using toasted whole seeds elevates this Chermoula to another level, but don’t let this stop you if you only have ground spices…it will still taste great. Keep the chermoula mild or make it spicy, up to you! A very adaptable recipe!

Chermoula Condiment Ingredients

• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 cup cilantro -small stems ok
• 1 cup Italian parsley or sub more cilantro
• 1 teaspoon fresh ginger -a thin slice about the size of a quarter
• 1 teaspoon fresh thyme (optional)
• 2 garlic cloves
• ½ cup olive oil
• Zest from 1/2 lemon (about 1-2 tsp)
• 2 tablespoons lemon juice
• 1/4 teaspoon aleppo chili flakes -add more for more heat
• 1/4 teaspoon salt, adding ¼- 3/4 teaspoon more if using as a marinade

Chermoula Condiment Instructions

• Toast seeds in a dry skillet over medium heat, stirring until golden and fragrant.
• Add all the ingredients with the toasted seeds in a food processor and mix until well combined, but not too smooth.
• It’s that simple! Ready to use! Fill it in a jar and keep it in the fridge.

Chermoula Condiment Notes

• When marinating tofu and root vegetables, I use the ratio of 1 teaspoon kosher salt per pound.
• Keep in an air tight container for up to 4 days in the fridge.