Moroccan Harissa Sauce
DINE IN Moroccan Harissa Sauce is made with love and quality ingredients for you to create a special meal at home. Real food and time to enjoy it. This quick-to-use spicy sauce is an essential ingredient in traditional lamb or fish stews with vegetables and in the sauce for couscous and tagines. You can also serve harissa as an appetizer with olives and tuna.
Water, Tomatoes, Red Peppers, Butternut Squash, Apricots, Dates (Dates, Rice Flour), Onions, Chickpeas, Tomato Paste, Rapeseed Oil, Cornflour, Lemon Zest, Spices (1%), Garlic, Salt, Lemon Juice Concentrate, Vegetable Stock [(Water, Onion Powder, Carrot Powder, Tomato Powder, Ground Black Pepper, Ground Bay Leaf, Garlic Powder), Dried Glucose Syrup, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring], Mint, Ginger Purée, Sugar, Red Chillies
Typical Values per 100g
|Energy||329 kJ / 77kcal|
|of which saturates||0.2g|
|of which sugars||7.4g|
Storage & Use
Store in a cool dry place away from direct heat and light. Once opened refrigerate and consume within 3 days.
How to Cook
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.