Originally from Tunisia, Harissa hot sauce made with vegetables and chiles seasoned with coriander, caraway, and garlic, is now produced in France, to meet the demand first among the French repatriated from Algeria and later among the many immigrants from northern Africa who have settled there. Unlike other hot sauces, harissa, due to the particular balance of flavors, must be mixed with a moist dish, typically couscous, for the full effect.

According to Larousse Gastronomique, the French first discovered couscous in the reign of Charles X during the conquest of Algeria. Today, couscous is a mainstay in France's ubiquitous Algerian, Moroccan, and Tunisian restaurants! Enjoy!

As seen on Food Network Television: slather on a thick steak before grilling. Slice serve in a hard roll sandwich. Delish!