This is one of those recipes that is so simple but so incredibly full of flavor and a great use for couscous. Couscous is a staple in North African cuisine, most commonly served with meat and vegetable stews. Considered a favorite food in France and a traditional meal in Trapani, Italy, couscous is made from semolina which is a wheat product and found in most markets pre-steamed and dried so prep time is super easy and fast.

Harissa is a staple ingredient in North African cuisine, particularly in Algeria, Libiya and Tunisia. In these North African regions it's used as a table condiment much like we would use ketchup, salsa or Tabasco sauce.

This recipe takes the mild flavor and light fluffiness of the couscous and pairs it with the smoky bite of Harissa Spice which is hand blended from smoked paprika, cumin, Guajillo chile powder, coriander, cinnamon, garlic, lemon, African Bird's Eye chile powder and caraway.

Enjoy this dish as a side or 2 servings as a meal all by it's self.