It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. 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.
Cooks' note:
Harissa can be made 1 week ahead and chilled, covered.
Recipe information
Total Time
5 min
Yield
Makes about 1/2 cup
Ingredients
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
Preparation
Blend harissa, red-pepper flakes, salt, and cumin in a food processor until puréed. Add oil and blend until incorporated.
