A schooling in Red Harissa

I love Aldis for many reasons, but one is because I can get a jar of roasted red peppers for $1.00-$1.29.   When they go on sale, I really stock up.  So I have a pantry overflowing with roasted red peppers.  In doing a search for a use for them I came upon  recipes  for Red Harissa which has several variations.  My plan was to drizzle it over chicken and vegetable kebabs.. however the drizzle of rain outside was threatening to turn into a downpour.. so out went the grilling of kebabs.

Instead I cooked up the chicken and veggies inside and added the Red Harissa to the pan.  I served it over a bed of couscous. Which after doing more research on Harissa, learned that it is often used to flavor couscous!  I can see why.  This is a very strong sauce.  The recipes called from anywhere to 1 clove of garlic to 4 cloves.  I used four - that was a mistake.  It was still tasty... but man, once the garlic aftertaste sets in.. .well.. all you taste is garlic.  I suggest starting with one clove, or none... taste and see what you think.  Then add cloves to your garlic tolerance.  The same is true of the cayenne.  For myself,  a half teaspoon was perfect.  Others might want more or to use fresh jalapenos which is common in Harissa.  Also, traditional African Harissa isn't even made with red peppers... its made with straight up hot chili peppers... so this can be made to so many different heat levels.   I believe it can be a versatile sauce too.  You could use it with pasta, sandwiches, wraps, pizza.. anywhere you want a spicy red peppery kick.   This recipe makes about 3 cups.


Here is my version of a Harissa...

18 oz of roasted red peppers
2.5 T white wine vinegar
1-2 garlic cloves, crushed
1/2 teaspoon cayenne powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 of a cup olive oil

Puree all ingredients except olive oil together in a blender or food processor.  After mixed, slowly add the oil while machine is still running.  Season to taste with salt and pepper.


For my chicken and veggies...

16 oz chicken breast
4 oz mushrooms sliced
1 T oil or butter
1/2 onion, minced
2 zucchini, chopped into large bite size pieces
balsamic vinaigrette dressing (optional)
salt and pepper
couscous (I just use a box mix - prepare as directed)


1.  Chop up  chicken breast into bite size pieces.  Salt and pepper them.  Toss with balsamic vinaigrette and cook in skillet.  Add mushrooms when nearly finished cooking.

2. While chicken is cooking, saute onions in butter for a few minutes in separate pan.
3.  Add zucchini to onions and cook until nicely browned.  Salt and pepper to taste.
4.  Add cooked chicken and mushrooms to zucchini.  Pour 1 cup of Harissa sauce over ingredients and simmer for one or two minutes.
5.  Spoon chicken and vegetables over prepared couscous. 
6.  Drizzle extra Harissa sauce over top or use on the side for dipping.


WW points*
1 cup of chicken/veggies with 1/2 cup of couscous =7pts  (may need to increase depending on what oil/butter substance you use to saute onions.  I use a butter which is only 1 pt per T.. so it basically adds nothing to the entire dish of 5 servings.)
Extra Harissa for dipping = 1 pt per 3.5 Tablespoons
*not endorsed or figured by WW - these are calculated by blog author