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I make my own harissa so I can control the quality of ingredients that goes in and also tweak it to suit my tastes (I’ll be sharing my recipe for harissa soon! In this salad recipe, the smoky heat from harissa is perfectly offset by the natural caramel-like sweetness of dates, the tangy sweetness of pomegranate arils, as well as the creamy saltiness of feta.

With the Whole30 program came a whole new bunch of challenges to try and bring familiar old flavors we were used to, into the foods we were eating while keeping them Whole30 compliant.

While my sister (and I’m sure plenty of others) will throw a tantrum…I served it with brown rice.

Over the millennia, humankind – hardly content to eat plants, animals and fungi raw – has created a smorgasbord of cuisines.

If you’re not familiar with harissa, I like to think of it as the North African version of its hip Thai cousin, sriracha.

Similar to sriracha, harissa is a garlic-chili condiment, but the flavor of harissa is a bit more complex (due to the smokiness from smoked chilies and the addition of a few other spices), and to me, a lot more addictive.

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