Harissa Paste

  • Preparation 15 MIN
    Cooking 20 MIN
  • Makes ½ cup (125 ml)
  • Freezes
“I was a kid living with my family in Casablanca, Morocco, when I tasted harissa for the first time. I add it to everything I can when I cook. It works wonderfully on fish or shrimp, or even to spice up a plate of pasta.” — Nicolas, recipe tester



  1. In a saucepan, cover the peppers and garlic with cold water. Bring to a boil and simmer for 10 minutes. Drain.
  2. In a blender or small food processor, purée the peppers, garlic and 1 tbsp (15 ml) of the oil until smooth.
  3. In a non-stick skillet over medium-high heat, cook the purée with the remaining oil, lemon juice, paprika, coriander and salt for 5 to 8 minutes or until it changes in colour from orange-red to deep red. Let cool. The harissa paste will keep for 3 weeks in the refrigerator or 3 months in the freezer.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.