- 1 ½ teaspoons vegetable oil
- 6 tablespoons fresh garlic, minced
- 6 tablespoons onion, minced
- 6 tablespoons green olives, quartered
- 1 ½ teaspoons ground coriander seed
- 3 cups U.S. long-grain rice, cooked, hot
- 1 cup mild harissa
- Heat oil in a large heavy-bottom pot. Add garlic, onion, olives, and coriander. Cook for 3 to 5 minutes over medium-low heat or until onions are soft and translucent.
- Add rice and harissa, mixing to combine thoroughly. Serve ¾ cup in a bowl.