Lemon-Harissa Yogurt

Name: Lemon-Harissa Yogurt
Total time: 10 min
Yield: Makes about 1 cup
Ingredients: 1 cup plain whole-milk Greek yogurt; 1 tablespoon lemon zest plus 1 tablespoon fresh lemon juice (from 2 lemons); 1 medium garlic clove, finely chopped; 1/2 teaspoon harissa; 1/2 teaspoon kosher salt; Pinch of black pepper; 1 tablespoon fresh mint leaves, thinly sliced

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This bright, spicy sauce comes together quickly and can be made ahead for easy assembly—just wait until you’re ready to use it to add the mint. Try it with this Spicy Merguez Scramble or spoon it over roasted vegetables or eggs for a quick meal.

By Gail Simmons

March 2019

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Credit: Victor Protasio

Recipe Summary test

total:

10 mins

Yield:

Makes about 1 cup

Ingredients

1 cup plain whole-milk Greek yogurt
1 tablespoon lemon zest plus 1 tablespoon fresh lemon juice (from 2 lemons)
1 medium garlic clove, finely chopped
1/2 teaspoon harissa
1/2 teaspoon kosher salt
Pinch of black pepper
1 tablespoon fresh mint leaves, thinly sliced

Directions

Step 1
Stir together yogurt, lemon zest and juice, garlic, harissa, salt, and pepper in a small bowl until combined. Refrigerate, covered, up to 2 days. Stir in mint just before serving.

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Lemon-Harissa Yogurt

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Lemon-Harissa Yogurt

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Lemon-Harissa Yogurt