Hot Sauce for Couscous

Name: Hot Sauce for Couscous
Cuisine: Algerian
Ingredients: 1–2 teaspoons harissa; 1–2 tablespoons tomato concentrate (purée); 150 ml/¼ pint (⅔ cup) broth from couscous; 150 ml/¼ pint (⅔ cup) broth from couscous

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Many Moroccans like to serve a sauce piquante (hot sauce) with couscous. It is usually served in a small bowl, and guests help themselves to a spoonful or two of the highly flavoured sauce, moistening the grains to add flavour.

Ingredients

1–2 teaspoons harissa
1–2 tablespoons tomato concentrate (purée)
150<

Africa
Tunisia
Algeria
Morocco
Marrakech
Main course
Vegan
Mediterranean

Method

Mix the harissa with the tomato concentrate (purée) in a small bowl. Stir in the hot broth. Serve with couscous.