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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish. Ingredients:
2 tablespoons cumin seeds |
1 tablespoon coriander seeds |
3 jalapeños, seeded, sliced |
2 small scallions, sliced |
1 small garlic clove, smashed |
1/2 cup extra-virgin olive oil |
1/2 cup flat-leaf parsley leaves |
1/2 cup fresh cilantro leaves with tender stems |
1/4 cup fresh lemon juice |
1 teaspoon fine sea salt |
Directions:
1. Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
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