Creamy spiced yogurt with harissa beans recipe

Serve with griddled pittas for mopping up that creamy yogurt.

By The GH Kitchen TeamPublished: 09 June 2025

Stuart West

The heat from the harissa beans pairs brilliantly with a base of cooling, subtly spiced yogurt. Load on lots of fresh herbs and some chopped pistachios for a crunchy hit, and you have the perfect supper to take into the garden.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

8 mins

Total Time:

28 mins

Cal/Serv:

382

Ingredients

2 tsp.
cumin seeds
1 tsp.
coriander seeds
Finely grated zest and juice 1 lemon, keep separate
500 g
Greek yogurt, we used Fage Total 5% fat
40 g
butter
2 Tbsp.
harissa paste
2
x 400g tins butter beans, drained and rinsed
3
courgettes, peeled into ribbons, seedy core discarded

TO SERVE

25 g
pistachio kernels, toasted and roughly chopped
Small handful parsley leaves, roughly chopped
Small handful mint leaves, roughly chopped
Small handful dill, roughly chopped

Directions

1. Step 1Toast the cumin and coriander seeds in a dry frying pan until fragrant, then crush using a pestle and mortar. Tip into a small bowl and mix in the lemon zest, yogurt and some seasoning. Divide between 4 bowls.
2. Step 2Melt the butter in the frying pan over medium heat. Add the harissa and swirl the pan to combine. Add the butter beans, courgette, lemon juice and some seasoning. Cook for 3min, until the butter beans are heated through and the courgette has softened.
3. Step 3Divide the bean mixture between the yogurt bowls and top with the pistachios and herbs. Serve with toasted pitta breads, if you like.

If you like this recipe, check out our cheesy broccoli bean bake.

If you don't like butter beans, swap for another tinned bean of your choice, haricot beans work particularly well.

Like Greek yogurt? Check out our 2-ingredient Greek yogurt bagel recipe.

Per serving:

Calories: 382
Protein: 24g
Fat: 20g
Saturates: 11g
Carbs: 22g
Sugars: 8g
Fibre: 10g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Recipe byGrace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

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