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Fine Cooking Issue 73
Photo: Scott Phillips
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Just about every area of the world has a favorite type of chile sauce. In North Africa, it’s harissa, a chile paste scented with cumin, coriander, and garlic, which is used to flavor couscous and kebabs, as well as various salads. Harissa can be quite fiery, but this rendition is a mild one based on ancho chiles (dried poblanos). The unusual additions of soy sauce and balsamic vinegar give it a uniquely savory edge. Use a dab of harissa to punch up this Spicy & Citrusy Couscous Salad, and then save the rest to use as a terrific condiment for grilled steaks and hamburgers.


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