Active Time
20 MIN
Total Time
30 MIN
Serves : 20

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pistachios in a pie pan and toast in the oven for about 10 minutes, until fragrant and beginning to brown. Remove from the oven and let cool slightly, then chop.

Step 2    

In a medium bowl, whisk the yogurt with the garlic, lemon juice, olive oil and harissa. Season with salt and pepper. Divide the cucumbers between 2 large bowls. Add half of the yogurt dressing to each bowl and toss to coat the cucumbers.

Step 3    

Add the mint, raisins and toasted pistachios to the cucumbers and toss. Transfer the cucumber salad to 2 bowls and serve.

Make Ahead

The cucumber salad can be prepared through Step 2 and refrigerated for up to 1 hour.

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