This Middle Eastern paste is made from roasted red peppers with spices and herbs. Here are 6 things to serve with this spicy hot and fragrant paste.
1-2 Tbs. (15-30 ml) harissa
(Arabic: harissa) الهريسة
I
Eggs à la Harissa
Serves 3
1 can organic chopped tomatoes
2 Tbs. (30 ml) each: harissa and olive oil
2 cups (480 ml) chopped organic spinach
4 large organic eggs
1. Simmer in a skillet the tomatoes, harissa, and oil until it bubbles.
2. Add the spinach, cook until it becomes limp.
3. Add eggs, cover, and cook until the eggs are done.
II
Harissa Sauce or Spread
1/4 cup (60 ml) each: plain organic yogurt (almond yogurt-dairy free) and vegan mayonnaise
1/2 tsp (2,5 ml) cumin
1 Tbs. (15 ml) minced cilantro or parsley
1. Whisk all the ingredients in a small bowl.
2. Serve as a sandwich spread or a sauce over vegetables.
III
Harissa à la Sweet Potato
Preheat oven 400℉(205℃)
2 Tbs. (30 ml) each: harissa and olive oil
1 Tbs. (15 ml) honey
minced parsley and chives
2 organic chopped sweet potatoes
1. Mix in roast pan: harissa, oil, honey, parsley, and chives
2. Toss in the chopped sweet potatoes.
3. Roast in the oven for 25-30 minutes or until the potatoes are tender.
IV
Harissa à la Coconut Milk and Couscous
1 can coconut milk
2 Tbs. (30 ml) harissa
1/2 tsp. (2,5 ml) cumin
1 small minced shallot or onion
1 cup (240 ml) couscous
2 Tbs. (30 ml) each organic: raisins, sliced almond, minced parsley
1. In a medium pot, bring to boil: coconut milk, harissa, cumin, and shallot/onions.
2. Add couscous, remove from heat, cover and let stand for 10 minutes.
3. Stir in the raisins, almonds, and parsley.
4. Serve hot.
V
Harissa Hummus
1 can organic chickpeas/gabanzo beans
1/4 cup (60 ml) tahini
1-2 Tbs. (15-30 ml) harissa
juice of one organic lemon
1. In a food processor or blender, purée the ingredients.
VI
Judy's Couscous
http://veggiefernandezs.blogspot.com/2014/09/judys-couscous-tagine.html
