Harissa Marinade

Susie Csorsz Brown

18 hours ago

1 min read

This month, I'll be celebrating all things harissa, with a new recipe featuring this tasty spice blend in different and tasty ways.

Wondering what you can do with that tub or harissa beyond dollop it on your couscous, eggs or as a condiment? I mean, it's kind of a wonder amalgam of spices, tang and chili and offers a smoky-heat that goes on pretty much everything IMO. Its spice is generally not over-powering, and the smokiness adds a nice backbone to meats, fish, beans, sandwiches, eggs, rice, pita, hummus ... I mean, the list of uses is pretty much endless, methinks. You can get harissa ready made in tubs, tubes and jars. You can get dried harissa and make the paste yourself. You can definitely find it in most larger grocery stores (check the international aisle), and online.

Here I am offering my take on a favorite marinade that is pretty much idiot proof and useful on all things from tofu to chicken. We rubbed it on sweet potatoes, too, before roasting and they were out-of-this-world good. You can scale up or scale down, depending on how much you want to make. The pic included is of chicken marinaded with the harissa marinade roasted on baby potatoes and cauliflower. Served with a dollop of hummus on the top... so so tasty!