Harissa is a beautiful bright red paste. It has the right amount of heat and spice that doesn't linger for hours. It's made using a variety of peppers and spices and can be added to dishes for a beautiful color and flavor.
This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.
Prairie Spirits graciously sent me home with a bottle of their gin, handcrafted with a herbal blend of coriander, angelica, lemon, cassia, and juniper. The drink I am sharing today is pretty high on my list of grown-up drinks. It's a 'signature cocktail' from the historic '21' Club in Manhattan, a classy spot, which on a side note, was originally a speakeasy during Prohibition named Jack and Charlie's.