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Epicurious
Bon Appétit

Green Harissa

By Soa Davies

5.0

(2)

Image may contain Cutlery Spoon Plant Food Vegetable and Produce
Green HarissaRomulo Yanes

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.

Recipe information

  • Yield

    Makes 1 1/2 cups

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

Preparation

  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.

TagsHot SauceCondimentCilantroHerbs & SpicesParsleyJalapeñoChileVegetableDinnerLunchBrunchVeganVegetarianDairy FreeGluten FreeNut FreeEasyMake AheadFood ProcessorBon Appétit

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