Harissa, the flaming condiment of North Africa, is usually served as a paste, although in Tunisia, it is cooked right into the couscous. To make the paste, crush 2 cloves of garlic into 2 tbsp of olive oil and add 1 tsp of lemon juice, 2-4 tsp of Tunisian Harissa and a pinch of salt. For a milder version, also add 1 tbsp of tomato paste, chopped parsley and a bit of water. After making basic Harissa use your imagination. Adding roasted and mashed sweet pepper or eggplant with more lemon is delicious. Stirring in whole yogurt or sour cream with chopped mint creates a spicy dip.