Harissa Sauce

I felt inspired from the recent issue of Food and Wine and decided to prepare a variation on their suggested Harissa recipe. Harissa is a garlicky sauce from North Africa that compliments a simple bowl of cous-cous or a roasted vegetable. A garlic sauce offering so much flavor and flexibility, I couldn't simply turn the page-I had to tear it out.

Soon after, I added it to roasted butternut squash and red potatoes.

4 Garlic Cloves Sliced
2 Teaspoons of Fresh Lemon Juice
1 Tablespoon Tomato Paste
1 Tablespoon Paprika
1/4 Teaspoon Cayenne
1/4 Teaspoon Cumin
1/4 Cup Olive oil
Salt and Black Pepper to taste

• Smash the garlic into a paste and add it to a bowl with a pinch of salt
• Add tomato paste and lemon
• Add spices, Mix

If you are using Harissa sauce with a vegetable, toss vegetable with sauce, top off with salt, pepper and a touch of olive oil.

I roasted the following for an hour at 375 degrees until the veg was tender and even crispy burnt in a good way here and there.

Comments

[Lushposh]

I really liked this recipe, that's why i decided to share it : http://lushposh.com/blog/2007/12/03/harissa-sauce/

[Shelly]

Lushposh,

Not only did you share it-you stole it and claimed you wrote it.