HAILING FROM NORTH AFRICA (TUNISIA), HARISSA IS USUALLY FOUND AS A FIERY-COLOURED PASTE. THIS DRY VERSION CAN BE USED AS A RUB, SPRINKLE OR ADDED TO OLIVE OIL AND ALLOWED TO REHYDTRATE INTO THE CLASSIC PASTE. THIS STAPLE IN TUNISIAN AND MOROCCAN CUISINE CAN BE USED AS A DRESSING, MARINADE OR CONDIMENT.
TRY BLENDING SOME INTO COUS COUS WITH A DROP OF OLIVE OIL AND A SQUEEZE OF LEMON JUICE. OTHER RECIPES USING HARISSA INCLUDE MEATBALLS, OR WITH CHICKEN, LAMB OR FISH.
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For allergens, including cereals containing gluton, see ingredients in BOLD. Produced in an environment that handles nuts & allergens.
Store airtight in a cool dark place. We do not use ant-caking agents, so shake well to reagitate before use.