Culinary Institute of America Recipe
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Spice up your grilled vegetables with charmoula (or chermoula), a North African vinaigrette-like condiment with familiar ingredients like lemon, parsley, cilantro, and cayenne. Discover other CIA sauce recipes to dress up vegetables. Watch our video below, where Chef Bill Briwa makes charmoula.

Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing of the lemons.

CIA's Charmoula recipe



Makes 4 Servings

  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1 heaping teaspoon preserved lemon, chopped (optional*)
  • 1 teaspoon minced garlic
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Kosher salt to taste if you don’t use preserved lemon
  • Black pepper, as needed


  1. Combine the chopped parsley and cilantro in a medium-sized bowl.
  2. Add the olive oil, lemon juice, preserved lemon (if using), garlic, paprika, cumin, and cayenne and stir to combine. Add additional olive oil if needed. Season to taste with salt and black pepper.
  3. Drizzle the charmoula over your grilled vegetables and serve either hot or at room temperature.
 Per 1/4 cup serving, without preserved lemon and with 1/4 teaspoon kosher salt: 142 CALORIES, 0 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 45 mg SODIUM, 0 mg CHOLESTEROL

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