Harissa Couscous

I have read several recipes in the past 6 months or so that call for harissa, a red hot chile paste from North Africa.  After searching high and low, I have not once come across this condiment at any grocery or speciality store in or around my area.  Naturally, I was happy to stumble across this article by Amy Scattergood of the LA Times, describing all the wonderful details of this ingredient, with a basic recipe included.  I tried my hand at making my own using guajillo and arbol chile peppers.  I must say, the result did not disappoint.

Roasted Red Potatoes with a Kick

I love potatoes. I’ll just throw that out there as a disclaimer for the future in case I start to post a disproportionate number of potato recipes. This is one I conjured up last night. Please note that these measurements are very approximate. I still haven’t gotten used to the “measure everything in a dish as you create it so you can write a recipe” thing yet. I’ll try to do better in the future. Promise. For now, feel free to think of these measurements as “guidelines” and make adjustments as you feel necessary.