Harissa paste is one of the many low-carb basics I make at home. This popular North African spice blend adds fantastic flavour to vegetables and meats. I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing.
If you want that delicious harissa heat mixed with exotic spices without the paste form, then a harissa seasoning is where to turn. Making this dried spice mix is very simple, too, as long as you have the dried chilies handy.
There is no one way to make Harissa and you can control the heat by using different chilies and spices. I make mine with mild, smoky chilies, toasted spices, garlic, lemon, olive oil, roasted bell peppers and a few sun-dried tomatoes that will add sweetness.
The rest of the ingredients are common in well-stocked spice racks, like cumin seeds, smoked paprika, and garlic powder. We love this harissa spice mix as a rub for steaks, chicken, or even a meaty fish.