Chermoula (Berber: tacermult or tacermilt, Arabic: شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking.

Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt.

In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr.

[7] This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon.

The Libyan version of charmoula is served as a side dish in the summer; It contains olives, tuna and a variety of green herbs.