Fiery Harissa
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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/2 cup
Moroccan
Condiment/Spread
Sauce
Food Processor
Marinate
Quick & Easy
Gourmet
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
Preparation 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.
Preparation 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.
