Creative & Innovative Specialty Foods 

North African Chermoula Dressing, Marinade and Sauce

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"bold . spice . lemon"

Serve our North African Chermoula with: lamb, chicken, grilled shrimp, seafood, calamari, fish, roasted vegetables, hummus, as a dressing over couscous and lentils, as a Moroccan marinade. 


North African Chermoula

Our North African Chermoula can be used as either a dressing, marinade or sauce for a variety of Moroccan inspired dishes from couscous to lamb to fish tagine. 

What is Chermoula?

Chermoula is a Moroccan spice blend traditionally used to marinate fish and seafood.  It is often made up of lemon or preserved lemons, cilantro, garlic, oil, onion and spices including cumin, saffron, coriander seed and paprika.  There are many variations of chermoula and ingredients change depending on the regions of North Africa.  It can be found in either the form of a spice mix, paste or marinade. 

Our North African Chermoula is a bold fusion of fresh lemon, cumin, coriander, paprika, ginger, saffron and fresh cilantro.  It's bold lemony and full of fragrant spices which makes it the perfect lamb and chicken marinade. Drizzle our chermoula through a warm lentil or couscous salad with fresh torn mint or cilantro or spoon over grilled fish, seafood and beef.  Mix with Greek yogurt or sour cream and you have a zingy healthy Moroccan dipping sauce for pita, falafel, grilled chicken or lamb skewers.  Our North African Chermoula is not only versatile, it's packed with antioxidant rich spices and herbs making it a healthy and delicious accompaniment. 

Our North African Chermoula is the Specialty Food Associations's 2016 sofi™ GOLD Winner! 

North African Chermoula Dressing | Sofi Gold Winner

Gluten Free

Preservative Free
Additive Free
Low Sugar

North African Chermoula Dressing | Wozz! Kitchen Creations


Get Creative!

  Marinade . Season . Sauce . Dress 

  • ✤ North African Chermoula Marinade: Traditionally used to marinated whole fish to be baked, but our North African Chermoula is wonderful as a marinade for grilled lamb, beef tips, chicken wings, meat balls, tofu... anything you like. Chermoula marinated grilled chicken wings
  • Braised lamb with North African Chermoula gravy: Seal a chermoula marinated lamb leg or shanks on high heat for 20 minutes. Reduce heat to 200 degress F. Add 1/2 cup of Chermoula to two cups of water to the roasting pan. Cover whole pan with a lid or foil. Slow braise the leg (basting every 20 minutes) for 5 hours or until meat falls away from the bone. (top up with water when necessary) Skim off fat and reduce until sauce thickens. Finish with fresh chopped tomato and coriander.


  • ✤ North African Chermoula Dressing:

Brown Rice - Couscous - Quinoa - Lentil Salads: 
Fold chermoula through cooked couscous with chopped fresh mint, sliced almonds and dried figs.


  • North African Chermoula Dipping Sauce: Mix with cream cheese, Greek yogurt or on its own for a delicious dipping sauce fried seafood, chicken and lamb skewers or spoon atop burgers, wraps, and salads.




 Serving Size: 30g | 2Tbsp

Calories:  40     Calories from Fat: 3
Total Fat:  3 g
Sat Fat: 0g
Cholesterol: 0g
Sodium: 127mg
Total Carbohydrate: 5 g
Dietary Fiber: <1g
Sugars: 3 g
Protein: 0mg

Vitamin A 3%  Vitamin C 10%
Calcium 1% Iron 2%

Ingredients: Lemon juice 100%, Onion, Chermoula spices (cumin, coriander, paprika, fenugreek, white pepper, saffron) Olive Oil, Non GMO Cane sugar, Garlic, Cilantro (fresh) Ginger, Sea salt, Chili (dried) xanthan gum (water added)


See more: Dressing
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