The harissa sauce recipe I have used is from The Crank's Bible by Nadine Abensur. I matched it with a fruity cous cous and some cabbage braised with olive oil and tomato paste, to make this delicious, aromatic meal, suitable for vegans.

Fry thinly sliced white onion in olive oil. Add your beef strips and cook till brown on medium heat. In the meantime prepare your peanut sauce. Combine your peanut butter with water, soy sauce, vinegar, sugar, pepper. Mix with hand blender. Add chopped chives at the end. Pour half of the sauce over the beef strips. Sauce will thicken up. Then pour over your other half of the sauce and switch the stove off. Add your cashew nuts and serve with cous cous.

A beloved Moroccan dish, couscous is well-known worldwide.

My favorite sauce

Couscous is a traditional spiced dish from Morocco with meat, boiled vegetables and legumes served over the semolina that gave the dish its name. Topped with extra virgin olive oi lfrom Spain before serving, this dish is becoming more and more popular in the Mediterranean Diet. Apart from being full of delicious flavors, it can be modified in many different ways, based on your tastes. But never forget the extra virgin olive oil from Spain! Remember, you can make this plant-based simply by removing the meat in the dish!