Active Time

　　5 min

　　Total Time

　　5 min

　　It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.

Ingredients

　　1/2 cup Dea brand harissa

　　2 teaspoons dried hot red-pepper flakes

　　1/4 teaspoon salt

　　1/4 teaspoon ground cumin

　　2 tablespoons olive oil

　　Blend harissa, red-pepper flakes, salt, and cumin in a food processor until puréed. Add oil and blend until incorporated.

　　Cooks' note:

　　Harissa can be made 1 week ahead and chilled, covered.