Spin on Tunisia!

Harissa is another wide spread food found primarily in Tunisia, Morocco, and Algeria, but I grew up with something similar with my Greek background. Traditionally made with hot red peppers, I've taken a spin off the recipe and come up with a fresh, herby condiment that can be used on just about anything. Our favorite way to use it is mixing it with Israeli (pearl) couscous, but our dinner guests put it on the fish and roast veggies as well. 

In a blender place:

1 bunch cilantro

1 bunch parsley

2-3 jalapeños

1/4 c lemon juice

1 tsp coriander (I used ground, but seeds would add a nice pop of flavor)

1-2 garlic cloves

1-2 tsp salt (careful! Lemons will cover part of the salt you "feel" in your mouth)

1/2-3/4 c olive oil

Blend it all to a homogenous but not smooth consistency. We store ours in the fridge but take it out to come to room temperature before use. It should really look like a chunky herb oil and you can drizzle additional olive oil into it before serving. Maybe I'll try the traditional recipe soon!