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.

Couscous is a traditional Algerian dish found in every Algerian home. It is served at weddings, special occasions, and on Fridays.

This is Algerian couscous with white sauce, usually made for weddings with just lamb and chickpeas. When we crave it, we also make it with vegetables and lamb, and it turns out delicious.

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 delicious traditional Libyan dish.