Harissa paste is eaten in its native Tunisia as a side dish to couscous & grilled meats. Stir it into soups & stews; mix with yoghurt as a marinade for chicken or as a dip; combine with pureed tomatoes to spoon onto kebabs. Also good as a dry rub. To make Harissa paste, mix equal parts spice with boiling water. Let sit for 5 minutes. Stir in olive oil until you have a loose paste (approx. 1/3 of amount of spice).