Hot chili sauce, Jewish style (Harissa) from The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia (page 89) by Copeland Marks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb and fresh quince ragout (Tajine sfarjel); Veal with olives and potatoes (Tajine de veau aux zeitoun)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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