2000s Recipes + Menus

Fiery Harissa

Makes about 1/2 cup
  • Active time:5 min
  • Start to finish:5 min
April 2007
It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.
  • 1/2 cup Dea brand harissa
  • 2 teaspoons dried hot red-pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Blend harissa, red-pepper flakes, salt, and cumin in a food processor until puréed. Add oil and blend until incorporated.
Cooks’ note: Harissa can be made 1 week ahead and chilled, covered.
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