Harissa yogurt sauce
5 min · 3 g protein · 27 cals / serving
Cool, thick yogurt swirled with smoky North African harissa, lemon, garlic, cumin and fresh mint: creamy, tangy and warm with chili all at once. Spoon it under a roast or over a bowl and watch it disappear.
Ingredients
- 1 cup nonfat Greek yogurt
- 2 tbsp harissa, divided
- 1 tbsp lemon juice
- 1 clove garlic, finely grated
- 1/4 tsp ground cumin, toasted in a dry pan if you have a minute
- 1/4 tsp salt
- 1 tbsp fresh mint, chopped
- 1 tsp olive oil
Steps
- Stir the yogurt with 1 1/2 tablespoons of the harissa, the lemon juice, garlic, cumin and salt until evenly orange.
- Spread it in a shallow bowl, swirl the last of the harissa over the top, drizzle with the olive oil and scatter with mint. Keeps 4 days in the fridge (add the mint just before serving).
Good to know
What do I serve it with?
Roast chicken and lamb kofta, roasted carrots, cauliflower or sweet potatoes, and grain bowls or wraps. It is also great with fried or poached eggs.
How hot is it?
Harissa varies a lot by brand, from mild and smoky to fierce. Start with a tablespoon, taste, and add more.
Per
- Calories
- 86
- Protein
- (42%)
- 9 g
- Fat
- (37%)
- 3 g
- Carbohydrates
- (21%)
- 5 g
- of which sugar
- 3 g
- Fiber
- <1 g
- Sodium
- 368 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 268 kcal goes into the pot and 311 g of ingredients comes out as about 310 g of food: 86 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.