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Harissa Sauce

Harissa Sauce

This recipe goes with Couscous with Spring Vegetables and Harissa Sauce

Cooking Light APRIL 1998

  • Yield: 1/4 cup (serving size: 1 tablespoon)

Ingredients

  • 2 teaspoons caraway seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1 garlic clove, peeled
  • 1 jalapeño pepper, seeded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil

Preparation

Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Note: Store sauce in an airtight container in refrigerator for up to 2 weeks.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 83%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.4g
  • Carbohydrate: 1.8g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calcium: 14mg
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Harissa Sauce recipe

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