Green Harissa

By danyell923

Recipes & Menus | recipes

Green Harissa
Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish.

Makes1 1/2 cups

Recipe by Soa Davies

Photograph by Romulo Yanes

January 2013

Ingredients

• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 2 jalapeños, seeded, sliced
• 2 small scallions, sliced
• 1 small garlic clove, smashed
• 1/2 cup extra-virgin olive oil
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves with tender stems
• 1/4 cup fresh lemon juice
• 1 teaspoon fine sea salt

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.