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Harissa Sauce
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Fiery Tunisian seasoning sauce used in dishes such as Cous Cous.


Serves/Makes:1 cup

  • 1 cup (225 ml) dried red chiles, including seeds, crumbled
  • 2 tsp (10 ml) salt
  • fresh lemon juice or vinegar
  • olive oil
  • 1 clove garlic, crushed (optional)
  • Place chiles in a small saucepan with water just to cover and bring to a simmer.
  • Remove from heat and set aside for about 1 hour.
  • Drain and place chiles in blender.
  • Add salt, garlic (if using), and just enough lemon juice to keep the mixture moving until it is pureed to a paste.
  • Transfer to a small glass jar for refrigerator storage.
  • Pour sufficient oil over the top to prevent air from touching the surface.
Harissa sauce is used in the preparation of Moroccan Cous Cous. It is sometimes thinned with lemon juice and olive oil to serve as a condiment or salad dressing. It may be stored in the refrigerator for up to 2 months but, as you use it, make sure to cover any newly exposed surfaces with more olive oil.

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