Chermoula or charmoula is a marinade and relish used in North African cooking. It is typically made with mint, lemon, cumin, chile, and garlic, and brings as bright, acidic, herbal accent.
It is most often used in Algerian, Moroccan, Tunisian, and Libyan cuisine to flavor fish or seafood, but it can be used on other meats or vegetables.
Note similarities to Latin American chimichurri.