Rose Harissa Sauce

A delicious hot sauce for rice and cous cous dishes, on cold meat sandwiches instead of mustard and with hommos on crusty bread and to flavor soups, stews, salads, vegetables and egg dishes.


  • 1½ teaspoons Herbie's Spices Rose Harissa Mix  ·   
  • Honey  ·  1 tablespoon 
  • Olive Oil  ·  1 tablespoon 
  • Tomato paste  ·  1  tablespoon 
  • Lemon juice  ·  1 tablespoon 
  • Chicken or Beef stock - can substitute Vegetable stock  ·  ½ cup 
  • Chopped parsley  ·  1 tablespoon 
  • Chopped coriander  ·  1 tablespoon 


An easy sauce made with Rose harissa spice mix, tomato paste, lemon juice and herbs. Goes well with any meat or couscous dish.

Put the Harissa Mix in a small jug and add just enough hot water to cover.

Leave for ten minutes to soften, then stir in the olive oil. (At this stage it can be transferred to a screw-top jar and kept refrigerated for a week)

Add the tomato paste, lemon juice, honey, stock and chopped parsley and coriander, and serve warm with couscous or meat.

Substitute Vegetable Stock for Vegetarian Sauce.

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