I have searched everywhere looking for this stuff, I gave up but found this on the internet, you would leave out the oil & not reconstitute the dried chillies: Harissa Recipe- Northern Africa
This spice blend is traditionally used to flavor couscous. It is a very hot chili paste. This recipe can also be served as a spread along with bread or tossed with pasta, rice or steamed vegetables. It can be stored in the refrigerator for up to 3 weeks. A milder version of this paste can be made by using sun dried tomatoes in place of the dried chilies and adding 1 teaspoon of red pepper flakes. Ingredients:
<LI style="COLOR: black; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2" class=MsoNormal>Reconstitute the dried chilies by covering them with boiling water and letting them soak for 30 minutes. <LI style="COLOR: black; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2" class=MsoNormal>Drain off and discard the liquid and squeeze out any excess moisture.
Grind the reconstituted chilies and all the remaining ingredients to a paste using a mortar and pestle, blender or food processor.