Harissa is eaten in its native Tunisia as a side dish to meals like cous cous and grilled meats. It is delicious when you stir in into soups and stews for a definite kick, mix with yogurt to marinade chicken or spread onto wraps or add into grilled vegetables. It is so versatile to use either a dry mix or a paste when you have a home-made one in your pantry. So here is the recipe (warning! easy on chilli if you are not a fan)
Harissa spice mix
4 tsp Coriander seeds
2 tsp Himalayan salt
4 tsp Cumin seeds
4 tsp Smoked paprika
2 small dried chilli
1 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Caraway seeds
1 tsp Mint (optional, but it adds refreshing note)
Simply toast the seeds in a dry frying pan until fragrant, shaking a pan so that they don’t burn. Place them in a mortar and pestle or food processor to combine all together. Let it cool and keep in a air-tight jar. To make a harissa paste, mix equal parts spice with boiling water. Let it sit for 5 minutes then add a good quality of olive oil until you get a paste consistency. Simple!
Harissa Carrot Salad (serves 3-4)
3 carrots
1 cup of cooked French lentils
1 cup of salad mix
1/2 cup of snow pea shoots
1 tbsp coconut oil
1-2 tsp harissa spice mix
Himalayan salt to taste
Heat coconut oil in a pan over medium heat. Add sliced carrots and harissa spice mix into a pan and stir well until carrots are well coated with oil and spice. Stir occasionally for 10-15 minutes until cooked. Combine with cooked lentils, salad mix and snow pea shoots in a large bowl. Taste and adjust seasoning. Serve warm. It goes well with any kind of grilled meat, tofu or even toasted bread.
