This salsa is great as a garnish with cous cous, a dip with pita chips or a topping for fish.
Ingredients:
6 - 8 tbsp. extra virgin olive oil
4 tsp. garlic, finely minced
Juice of 1 lemon
6 tsp. Tunisian Harissa (or more for a hotter salsa)
1 1/2 tsp. cumin seeds, toasted in dry pan
2/3 cup cilantro, medium fine chop
2/3 cup flat leaf parsley, medium fine chop
2/3 cup mint, medium fine chop
1/2 cup Kalamato olives pitted and chopped
1/4 cup capers
1 sweet red pepper in small 1/2 cm. pieces
2 stalks of celery in small 1/2 cm. pieces
6 green onions chopped
Method:
Mix olive oil, garlic, lemon and Tunisian Harissa into a fluid paste. The amount of oil you use is dependent on the amount of Harissa, 6 tsp. would be medium hot.
Stir in the remaining ingredients, mixing well to insure even distribution. Store in the fridge for a few hours before serving, with the occasional stirring, to allow the flavours to mingle.
Great to use as a condiment with a wide variety of Mediterranean, North African or Middle Eastern dishes.