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.
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
How to Make It
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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