Harissa Yogurt Drizzle for Bowls and Wraps

• 1/2 cup plain Greek yogurt
• 1/2 cup full-fat coconut milk
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 clove garlic, minced

Steps

1. 1 In a medium bowl, whisk together the Greek yogurt and coconut milk until smooth.
2. 2 Stir in the harissa paste, lemon juice, smoked paprika, and minced garlic.
3. 3 Taste and adjust the seasoning with more harissa for heat or lemon juice for tang if desired.
4. 4 Transfer to a squeeze bottle or a ziplock bag with the corner snipped for drizzling.

Equipment

• Whisk
• Medium bowl
• Squeeze bottle or ziplock bag

Variations

• For a dairy-free version, use all coconut milk yogurt.
• Add a touch of honey for a sweet and spicy twist.

Substitutions

• If harissa is too spicy, substitute with a milder chili paste or add less harissa.
• For a tangier flavor, use buttermilk in place of part of the yogurt.

Pairings

• Pairs beautifully with falafel
• Perfect companion for a Mediterranean platter

Nutrition

Tips

• For a thinner drizzle, add a splash of water or more lemon juice.
• This drizzle is versatile and works wonders on roasted veggies or grilled proteins.

Storage

Store in an airtight container in the fridge for up to 5 days. Give it a good stir before using as it may separate.

Freezing: Does not freeze well due to the yogurt; best enjoyed fresh.

Serving Suggestions

• Drizzle over a grain bowl with roasted veggies
• Use as a spread in a veggie wrap

FAQ