Harissa, the zesty Tunisian sauce typically made with chiles, garlic, cumin, coriander, caraway and olive oil, is not just for couscous anymore. Chefs of all ethnic backgrounds at restaurants of all kinds are increasingly serving it with everything from seafood to cheese, and even in chicken wraps.
Ray’s and Stark Bar
Harissa adds more than spice to Mediterranean dishes
Chefs like North African condiment’s complexity