watercress

After peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I made sure to put it to excellent use here. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover.