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Harissa-Spiced Beef with Dates and Couscous
In this recipe, we use harissa, a North African spice paste, as the flavor base for a simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallions play a dual role in this dish—the whites are caramelized to lend depth of flavor to the sauce and the greens are sprinkled on as a garnish. Dates (or raisins) lend sweetness that play off the spicy, savory notes.
4
Servings
30 minutes
Ingredients
-
1¼
cups couscous
-
Kosher salt and ground black pepper
Pardon the interruption
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Hi Louise -
You can make your own harissa paste from the powder (there are tons of recipes online) or you can briefly cook the 1 1/2 tablespoons of powder in the 1 1/2 tablespoons of oil and add to the couscous. Ground spices, such as harissa powder, need to be "bloomed" in oil to bring out their flavor. Then add the remaining powder with the cumin for the beef mixture.
Best,
The Milk Street Team
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The opening comments to this recipe describe harissa as "a North African spice paste". I have harissa both in "spice paste" form, and in ground spice form. Is your recipe instructing us to use "harissa" as "harissa paste", or in its ground form?