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I did buy some harissa - a chili-based paste - at Pomegranate, and it went nicely with leftover roast beef, but I don't really know what else to do with it. Neither of my "Middle Eastern" cookbooks mention it, and I don't have any North African ones (though I see that do I have Persian, Eastern Mediterranean, and Lebanese). So I'm using Google to collect recipe ideas.
Fish with Black Olives and Harissa
Cinnamon-Roasted Chicken with Harissa Sauce
Moroccan Beef and Vegetable Couscous with Harissa
Prawn and Harissa Stew with Couscous
Chicken, Feta, and Harissa Pasta
Butternut squash with harissa: Take 1.5 lbs of butternut squash, peeled and seeded, and cut into 1" cubes, and toss with 2 Tbsp harissa, 2 Tbsp olive oil, and 2 Tbsp water. Spread in a single layer on a baking dish and roast for 1 hr 15 min in a 375° oven.
Fish with Black Olives and Harissa
Cinnamon-Roasted Chicken with Harissa Sauce
Moroccan Beef and Vegetable Couscous with Harissa
Prawn and Harissa Stew with Couscous
Chicken, Feta, and Harissa Pasta
Butternut squash with harissa: Take 1.5 lbs of butternut squash, peeled and seeded, and cut into 1" cubes, and toss with 2 Tbsp harissa, 2 Tbsp olive oil, and 2 Tbsp water. Spread in a single layer on a baking dish and roast for 1 hr 15 min in a 375° oven.