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Green Harissa Recipe

Green Harissa Recipe

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  • 1 cup chopped fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 1 serrano chile, seeded, minced
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Recipe Preparation

  • Combine first 7 ingredients in a food processor and purée until smooth. Season harissa to taste with salt.

Nutritional Content

1 Tablespoon contains: Calories (kcal) 66.4 %Calories from Fat 95.5 Fat (g) 7.0 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 0.7 Dietary Fiber (g) 0.3 Total Sugars (g) 0.1 Net Carbs (g) 0.4 Protein (g) 0.2 Sodium (mg) 6.0Reviews Section

The Best Ever Green Harissa Recipe

We live in a wonderful world of spices herbs and seasonings, including green harissa a North African condiment made of jalapeño peppers and spices.
This is one of my favorite sauces. Harissa, pronounced “ha-riss-ah”, a Moroccan condiment is actually from Tunisia and is basically a version of Sriracha with another layer of flavor created from herbs and spices.

You will always find a selection of hot sauces in my refrigerator. Each one has a different level of heat. Some are very pleasant and give that little kick, while others will give you tunnel vision and tears will run down your cheeks. Currently, I have a hot sauce in my refrigerator called “xxxextra chily habanero”, my recommendation is for you to stay away from this one.
There is a difference between “hot” and “spicy” food. Hot will burn and spicy will have a mellow pleasant heat that add tons of flavor. Spicy food has a perfect mild kick to it, so you can still enjoy all the flavors and ingredients in the dish.

If you’re a fan of mellow heat and great flavor, you need to try the green harissa recipe.
Once you’ve tasted it, you will be a fan. Whenever you want a little heat in your life, you will reach for the jar of harissa. There are plenty of high end store purchased harissas out there, however, making harissa at home gives you the chance to play with flavors and the level of heat.
Green harrisa is a serious condiment that I like to use as a sandwich spread, add to roasted vegetables, use as a rub for meats and fish, or I spoon it over scrambled eggs, rice and pasta to enhance flavor.

The heat can be varied according to the type of chili pepper used in the making of harissa. This recipe is using three de-seeded jalapeños and one jalapeño with seeds, creating a milder version. If you want a hotter version, use only jalapeños peppers with the seeds, I promise you will know the difference. If you want it even hotter, use serano chilies. They are about twice as hot as jalapeño peppers.
Experiment with peppers using different kinds, like a Serrano or try a Thai pepper, they are small in size but big in heat. Explore and see what kind of pepper you like.

Moroccan cooking is all about spices and flavor. That can be said about every cuisine but at the end of the day it has more to do with what you do with the spices then anything else. It’s amazing what spices can do, if used right. A pinch of this, a pinch of that and you’ll discover it’s really all about a few ingredients that can make the difference in a great meal.
Green harissa is a mixture of healthy ingredients like jalapeños, garlic, olive oil and spices. Hot peppers are proven to have many health benefits. They contain a compound called capsaicin, which is thought to provide pain-relief and cancer-protective effects.

With the harissa, I created a Feta sandwich spread that adds a great flavor profile to any sandwich and can be used as a dip at the same time. Enjoy!

How to Make Grilled Cheese

A basic grilled cheese requires just 3 ingredients:

  • Sliced bread – Sourdough bread is my favorite!
  • Cheese – I like havarti.
  • Butter or olive oil – As usual, extra-virgin olive oil is my pick.

Take this basic combination to the next level with a punchy spread, fresh veggies, or a mix of cheeses. I make my gourmet grilled cheese sandwich with havarti, green harissa, and spinach, but really, your filling options are endless. Swap in your favorite cheese, and skip the harissa if you like. A slather of Dijon mustard, chipotle sauce , or pesto would be great in its place. If you’re not in the mood for spinach, leave it out, or replace it with thin tomato or pepper slices, roasted tomatoes, roasted red peppers , pickled red onions, caramelized onions, or arugula.

Once you’ve assembled your ingredients, it’s time to cook! If you’re using it, slather the harissa onto a slice of bread and add some spinach and a thick layer of grated cheese. Top with the remaining slice of bread, drizzle with olive oil (or spread with butter), and grill your sandwich on both sides until the bread becomes golden brown and the cheese melts.

Serve with tomato soup or gazpacho , and enjoy!

Wagyu Skewers With Mostarda

From Sarah Grueneberg, chef-owner,  and  Bailey Sullivan,  chef di cucina, Monteverde, Chicago

2 tsp juniper berries
2 tsp fennel seeds
2 tsp black peppercorns
2 tsp coriander seeds
2 tbsp dark brown sugar (packed)
4 tsp salt
2 lb wagyu sirloin or other tender beef, cut into 1½-inch cubes
6 tbsp fruit preserves, preferably rhubarb or peach
2 tbsp Dijon mustard
6-8 spring onions, cut into 1½-inch sticks
Sliced radishes (optional), for serving

In a small skillet, toast the juniper, fennel seeds, peppercorns, and coriander seeds over medium heat until fragrant. Let cool slightly, then grind in a spice grinder or mortar to a fine powder. Transfer to a bowl stir in sugar and salt. Lightly coat wagyu with spice rub and let stand for 30 minutes. Heat a grill or broiler. In a bowl, whisk together fruit preserves and mustard to make fruit mostarda set aside. Make the skewers, starting with a stick of spring onion, then a wagyu cube. Continue until ending with a piece of onion. Grill or broil over high heat for 2 minutes per side for medium rare. Serve skewers with mostarda,ਊnd radish slices, if desired.

Recipe Summary

  • 5 tablespoons olive oil, divided
  • 1 ½ cups chopped onion, divided
  • 1 tablespoon minced fresh garlic
  • 3 cups Vedge-Style Vegetable Stock or unsalted vegetable stock
  • 2 cups uncooked black lentils, rinsed
  • 2 tablespoons plus 2 teaspoons Cajun seasoning, divided
  • 2 pounds large carrots
  • 2 cups cilantro leaves
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves
  • 2 jalapeño peppers, seeded

Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan swirl to coat. Add 1/2 cup onion and minced garlic sauté 5 minutes or until golden. Add stock, lentils, and 2 teaspoons Cajun seasoning bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender.

Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet. Bake at 400° for 30 minutes or until tender.

Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender process until smooth.

Place lentils on a serving dish arrange carrots on top. Serve with harissa.

Recipe Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  1. First you will need to clean all peppers removing seeds and white ribs from red bell peppers.
  2. Place all peppers and garlic in a microwave safe bowl.
  3. Cover with plastic wrap and make some holes in the wrap. Microwave until tender.
  4. Cut up all the peppers in chunks.
  5. Place peppers, garlic, spices, oil and lemon juice in the food processor.
  6. Pulse until you reach desired consistency.

A singular condiment adds culinary magic to simply roasted vegetables, in this case, transforming basic green beans into a restaurant-worthy side dish. The best part? The dish takes less than 15 minutes start to finish!

When we’re not familiar with a recipe ingredient, let alone know where to look for it in the grocery store, it’s easy to skip over that recipe.

What if I told you, however, that adding harissa paste to your grocery list would reward you with a side dish that is as easy as it is flavorful?

For good measure, I will back that up with a list of other recipes and quick ways to make use of the singular condiment, lest your new purchase go to waste.

But first, this recipe brings back memories of snapping beans as a child and later teaching my own children, who liked to use a plastic knife to cut off the stem ends.

When the beans are really fresh, I like to leave the end with the little tendril. It’s delicate and pretty and adds visual appeal to the dish-and there’s 50% less prep involved! I always do remove the stem end, which isn’t so pleasant to chew.

The following recipe is a variation my blistered green bean recipe, which is barebones and centered on technique. With both recipes, the process is quick, easy, and incredibly tasty, as it concentrates the flavor while coaxing out the vegetable’s natural sweetness.

The texture is lovely, too, as the beans soften yet retain an element of firmness as a good bit of the moisture cooks out. In other words, no mushy green beans!

Accordingly, you may absolutely use the following method without adding the harissa. However, the simple addition will add a complexity that makes ordinary green beans seem gourmet. (My family actually goes back for seconds of this vegetable!)

Leftover harissa roasted green beans are delicious as is or mixed into various salad bowls. I generally warm them but snack on them cold, too.

It may seem strange, but I love dipping the leftover beans into hummus. I was recently thinking that a simple rice, couscous, or quinoa bowl including these beans and hummus as the “dressing” would be a filling, well rounded, and delicious light meal.

A handful of halved cherry tomatoes would add vibrant color, and chopped cucumber, black olives, and almonds or walnuts would complement nicely, too. In addition to the hummus, chicken or shrimp would provide an additional filling source of protein.

I mentioned in my recipe for Mediterranean Roasted Cauliflower (with that scrumptious Tahini-Harissa Sauce!) that the spice level of harissa varies greatly from brand to brand. Generally speaking, domestic varieties tend to be less spicy, while imported brands (harissa is a staple in Middle Eastern and North African cuisine), tend to deliver more heat.

The jar I most recently purchased was labeled as spicy, although one tablespoon of it used in these green beans did not translate into a dish that anyone at the table deemed “hot.” For those who are specifically looking for a mild harissa, I have used and enjoyed Roland’s harissa, which has a hint of sweetness and a flavor similar to an American chili powder, only in paste form.

15 Rose Harissa Meals

In light of Waitrose’s recent student store cupboard suggestions, we have put together 15 different budget friendly recipes.


Each recipe includes the additional ingredients required and approximate costing


Each recipe includes the additional ingredients required and approximate costing

Add to tinned tomatoes and mix with pasta

40p tomatoes + 45p pasta+ 45p harissa + 3p seasoning = £1.33 for 2 people, 66p per person

Add mince and make a tasty spaghetti bolognese = £3.75 for mince, 89p pasta, 25p for onion garlic, 89p pasta, 90p harissa = £6.68 for 4 people – which means just £1.67 per person

Use as a base for baked eggs (shakshuka)

1 onion and garlic = 25p, 1 pepper = 40p, tomatoes = 45p, 4 eggs = 75p, toast = 15p, harissa = 90p, seasoning 5p

Total = £2.85 for 2 people or £1.43 per person

Eggs on toast

3 eggs for 50p, bread = 8p, harissa = 40p total = 98p serves 3

33p per person

Use on chicken, salmon or Haloumi as a marinade with roasted veg

  • 1 bag carrots = 75
  • 3 red onions = 75
  • Bunch mint = 75p
  • Oil and seasoning = 25p
  • Veg garnish = 2.25 /4 = 56p each
  • Chicken breast = 1.10 each + 20p + 56p = £1.86 per person
  • or
  • Salmon fillet = 1.85 each + 20p + 56p = £2.61 per person
  • or
  • Halloumi = 1.10 per portion + 20p harissa+ 56p = £1.86 per person

Baked potatoes, cheese and beans

1 potato = 25p, 60g cheddar cheese = 40p, ½ tin beans = 16p, harissa = 35p

Total = £1.16 per person

Bacon and egg sandwich

Bacon = 65p (smoked streaky), 1 egg = 18p, bread = 8p, harissa 20p, ketchup 8p = £1.19 per person

Stir through cooked rice or cous cous

Cous cous = 68p + 70p harissa = £1.38, for 4 people or 35p per person

Rice = 1.69 + 75p harissa = £2.44, for 4 people or 61p per person

Use as a base for wraps or flat breads

1 wrap = 12p, cream cheese 20p, tuna 50p, salad = 30p, harissa = 40p total = £1.52

Add to roasted vegetables or steamed green vegetables

Roasting veg mix = £2, harissa = 50p, serves 3 = 76p each

Stir into mashed potato

Potatoes £1, milk, butter and salt £1, harissa £80p = £2.80 for 4 people

70p per person

Mix our Rose Harissa into mincemeat for Tacos

Total = £9.12 for 4 people = £2.28 per person

Add to lamb mince for easy lamb Kofte

£4.49 for 500g lamb, 90p harissa, salt = 2p= 5.41 for 4 portions = £1.35 per portion


Yield: Makes about 1 cup

Total Time: 10 MIN


  • 8 Serrano peppers, stems and seeds removed
  • 1 medium bunch cilantro, thick stems removed
  • 4 garlic cloves
  • ½ cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground cumin
  • Salt


Step 1: Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth. Add the cumin and salt, and pulse again a few times to combine.

Step 2: Transfer to a jar and top with a thin film of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

It's easy to understand why chicken is one of the world's most popular proteins. It is simple to prepare, budget-friendly, can be cooked countless ways and makes incredible leftovers. Television personality Christopher Kimball is joining TODAY to share one of his favorite deliciously easy chicken recipes from his new cookbook "Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine." He shows us how to make Sicilian-style roast chicken with fresh herbs and uses the leftovers in a harissa-spiced pasta with green beans.

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