FIERY HARISSA

By BobD

Ingredients

• 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.
• 1/2 cup Dea brand harissa
• 2 teaspoons dried hot red-pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Blend harissa, red-pepper flakes, salt, and cumin in a food processor until pureed. Add oil and blend until incorporated.

COOKS NOTE: Harissa can be made 1 week ahead and chilled, covered.