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Harissa Sauce

Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, February/March 1994


  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 4 small dried chile peppers
  • 2 garlic cloves, peeled and finely chopped
  • Salt
  • 2 to 3 tablespoons olive oil


  1. Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.

  2. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

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