An essential ingredient in traditional lamb or fish stews with vegetables, and in the sauce for couscous, Harissa is also served as an appetizer with olives and tuna.
Weight: 350 gram
Water, Tomatoes, Red Peppers, Butternut Squash, Apricots, Onions, Dates (Dates, Rice Flour), Chickpeas, Tomato Paste, Rapeseed Oil, Cornflour, Lemon Zest, Spices (1%), Garlic Puree, Salt, Concentrated Lemon Juice, Vegetable Stock (Water, Dried vegetables (21.5%) (potato flakes, onion, leek, celery), salt, yeast extract, carrot concentrate (10%), sugar, sunflower oil, lemon juice concentrate), Mint, Ginger Puree, Sugar, Red Chillies (For allergens see ingredients in bold)
|Energy||362 kJ / 85kcal|
|of which saturates||0.3g|
|of which sugars||8.4g|
Store in a cool, dry place away from direct heat and light. Once opened refrigerate and consume within 4 weeks.
Stuffed Roast Lamb or Rabbit: Mix together 1/3 of the sauce with couscous, raisins, flaked almonds, ground cinnamon, garlic, lemon zest, cumin and prunes. Use to stuff a saddle of lamb or boned rabbit. Roast and serve with heated Harrisa Sauce.
Harissa Vegetarian Stew: Sauté a diced onion, carrots, sweet potatoes, zucchini and sliced okra until tender. Add chickpeas [rinsed and drained], chopped tomatoes, baby spinach and the Harissa Sauce and heat in a casserole dish in a moderate oven until cooked. To serve stir in some raisins. Sprinkle with fresh mint or parsley.
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