Roast the coriander seeds and cumin in a pan until the spices start to smell. Then put the spices in a bowl or on a plate to cool.
In the case of fresh garlic or chilli, chop both very finely. Now put all the ingredients in a mortar and grind everything finely.
Harissa is the ideal accompaniment to couscous, but it also goes wonderfully with lamb, poultry and beef. Store the powder in a light and air-protected container - it will last a very long time. If you want harissa paste, just add vegetable or olive oil.
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