Spicy Beet Salad

This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!

• 4 beets cooked
• 3 scallions, sliced thin
• 1 clove garlic, minced
• 1 tsp harissa (or more if you like it spicy)
• 1 1/2 tbsp red wine vinegar
• 1/3 c olive oil
• 2 tbsp chopped parley
• Salt and pepper
• Mixed greens
• 1/4 c feta, crumbled (optional)

Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.

Serves 4.

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Broccoli with Harissa & Cilantro Gremolata

This is so good – spicy roasted broccoli!

• 3/4 stick butter
• 1 tbsp Harissa
• Salt
• Lime juice
• Olive oil
• 1 head broccoli, cut into florets
• 1 small clove garlic, minced
• 1/4 c cilantro, chopped
• Zest of 2 limes

Preheat oven to 425.

Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.

Combine butter, harissa, lime juice and a pinch of salt.

Combine garlic, cilantro and zest.

Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.

Serves 6.

Merguez Lamb Sausage with Harissa

This is from Patricia Wells latest book andlike every other recipe I’ve made of hers just wonderful!

Lamb Ingredients:
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves garlic, minced
2 tsp salt
1 tsp smoked hot paprika
1 tsp cayenne pepper
1 tsp harissa
1 lb ground lamb

Harissa Yogurt Sauce:
1 c greek yogurt
1 tbsp harissa
1 clove garlic, minced

Combine and set aside.

Herbed Couscous
1 c couscous
1/4 red onion, finely chopped
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp dill, chopped
1/4 c cilantro, chopped
1/4 c flat lead parsley, chopped
Pepper

Bring 1 c water to a boil, stir in couscous ans butter. Turn off heat and set aside for 10 min. Fluff, stir in remaining ingredients.

To make lamb:

Combine fennel, coriander and cumin in a small pan over medium heat. Cook for 1 minute then remove from heat. Grind in a spice mill. 

In a large bowl combine lamb with all the spice and mix to combine. Form 1/4 c scoops into logs. 

Heat a large pan over medium heat with 1 tbsp oil. Cook sausages 5 minutes per side.

Serve with sauce and couscous.

Serves 4.

Slow Cooker Spicy Harissa Lamb

This lamb sauce is supurb! Serve over polenta, pasta or in a corn meal pizza crust. Skinny Taste slow cooker has some great recipes, though I did up the spices. 

Ingredients:
14 oz can diced tomatoes
12 oz jar roasted red peppers
1 lb ground lamb
Salt ans pepper
1 onion, chopped
1 celery stock chopped
1 large carrot chopped
6 cloves garlic, minced
3 tbsp harrisa
2 tsp coriander
2 tsp cumin
2 tsp sweet paprika
1 tsp red pepper flakes
1 bunch of scallions sliced thin
1 bunch of fresh mint chopped
Pecorino Romano grated

In a multicooker of skillet over medium heat, add the lamb seasoning with salt and pepper. Cook using a spatula to break up until browned. Add onion, celery, carrot and garlic, stirring as needed until soft. Add harrisa, coriander, cumin, paprika and pepper flakes cook for 1 more minute. Add tomatoes and pepper and cover. 

Cook on high for 4 hours, low for 8.

Serve over polenta or pasta.

Serves 8. 11 ww pp.

Charred Broccoli with Blue Cheese Dressing

  

Dressing:
1/3 c half and half
Pinch of crushed red pepper flakes
3 ozs blue cheese, crumbled (see Note)
1/3 c sour cream
Salt

Broccoli:
2 pounds broccoli, cut into 1 1/2-inch florets with stems
1/4 c unseasoned rice vinegar
1 1/2 TBSP harissa
Zest and juice of 1 lemon
1 1/2 TBSP soy sauce
1 TBSP Dijon mustard
1 1/2 tsp Sriracha
1/2 c olive oil
1/3 c minced shallots
Salt
Pepper
2 TBSP butter
1 c crisped rice cereal

In a small saucepan, warm the half and half until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.
PREPARE THE BROCCOLI 

In a large saucepan of salted boiling water, blanch the 
broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.

In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.

In a medium skillet, melt the butter. Add the cereal and 1 1/2 tsp of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.

Light a grill or preheat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season 
with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. 
Transfer to a plate.

Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and 
serve, passing the remaining harissa vinaigrette at the table.

Halloumi, Spinach and Harissa Tartine

 I love a quick lunch idea – thanks Bon Appetite for this one. Grilled cheese, sautéed spinach and a smear of harissa pasta on toast – so perfect! I love TJ’s 3 seed bread and always have a loaf in the freezer for sandwich emergencies.

Ingredients: 
2 thin slices of Halloumi cheese
2 c spinach
1 – 2 slices of bread, toasted
Harissa paste

In a large skillet over medium heat, cook the cheese until brown at the same time. In the same skillet, cook the spinach until wilted, season with a little salt and pepper.

Spread a little Harissa on the toasted bread, top with spinach and cheese.

Serves 1.

Lamb Couscous



Patricia Wells nails it again! Nice and spicy.

Ingredients:

• 1 tsp cumin
• 1 tsp ginger
• 1/2 tsp cayenne
• 1 tsp cinnamon
• Salt
• 1 lb ground beef
• 1 c couscous
• 3 TBSP olive oil 
• 2 tsp Harissa 
• 2 c chicken stock, simmering 
• Pepper
• 15 oz chickpeas, drained
• 4 tomatoes, chopped
• 1 lb zucchini, sliced thin

Combine first 6 ingredients in a bowl and mix to combine. Set aside

Place couscous in a heat proof bowl. Add 1 TBSP olive oil, Harissa and 1/2 tsp salt, stir to blend. Pour stock over couscous, cover and set aside. 

In a large nonstick skillet heat oil over medium high heat, add lamb, chickpeas, and tomatoes, cook until lamb cooked through. 

In another non stick skillet, heat 1 TBsP olive oil over medium high heat, add zucchini and cook until brown, stirring frequently.

In shallow bowls, spoon couscous in the bottom, top with lamb mixture and zucchini.

Serves 6. 7 WW PP.