Food & Cooking Recipes Recipes by Region Harissa Paste Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: Makes 3/4 cup Homemade harissa adds a smoky, earthy component to Pasture-Raised Pork with Couscous and Vegetables. Ingredients 1 red bell pepper 1 small clove garlic ¼ teaspoon chili paste ½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon caraway seeds, ground ½ teaspoon smoked paprika (pimenton) ¼ cup extra-virgin olive oil 1 tablespoon fresh lemon juice Coarse salt and freshly ground pepper Directions Roast pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds. Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. Season with salt and pepper. Rate it Print