I have got so use to eaten and cooking with harissa and if i don't cook with it then something is wrong apart from on a roast, maybe that is because my husband is from the Cap Bon and that is why i am use to it..Look at all these..
10 dried red chili peppers
1 roasted red bell pepper, diced
4 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons olive oil
Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 30 minutes, or until you can easily slide the skin off. Remove the top and seeds, then dice.
Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. I recommend wearing gloves when handling extra hot chilies!
In the skillet, toast the coriander, caraway and cumin until fragrant. Then, combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water if necessary.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh.