Harissa Couscous
This recipe is simple to make but 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. Its appeal goes well beyond Africa's borders; French diners love couscous. It's a favorite food in France and an important part of a traditional meal in the Sicilian town of Trapani, Italy. Most couscous found in American markets is made from semolina wheat and has been pre-steamed and dried, which makes prep-time super fast.
Harissa is a standard seasoning blend in North African cuisine, particularly in Algeria, Libya and Tunisia. It can be sprinkled as-is over food before searing or grilling or mixed with olive oil or water to make a rich, pungent paste or dip. Then it can be 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 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 itself.
- 4-5 cups of freshly cooked Couscous
- Fresh juice of one lemon
- 2 tablespoons olive oil
- 1 bunch green onions, sliced
- 3 tablespoons Harissa Spice
- 3 Tablespoons Dried Cilantro
- Pinch of Fine Sea Salt - optional
- Pinch of Black Pepper Cracked
- 1/2 cup Tomato Flakes
- 1/4 cup finely chopped cucumber
- Prepare couscous to directions on package.
- Fluff with fork and set aside to allow cooling.
- In a bowl, blend lemon juice, olive oil, green onions, Harissa Spice, and Dried Cilantro.
- Stir Harissa mix into couscous, adding Fine Sea Salt and Black Pepper Cracked to taste.
- Stir in Tomato Flakes and cucumbers.
- Cover and let stand for 1 hour for flavors to meld together.
