News & Recipes
Spicy Couscous with Yogurt
Prep Time : 25 minutes
Cook Time : 25 minutes
Servings : 4
Ingredients
- Pinch of saffron
- 1 cup whole-wheat couscous
- 2 tablespoons harissa
- ¼ cup red-wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 cup almonds, chopped
- 1 cup Athina Original Greek Yogurt
- 4 tablespoons chopped fresh mint
- Pinch of Aleppo pepper
Method
- In a medium pot, bring 1¼ cups water to a boil over medium-high heat. Add the saffron and the couscous, reduce the heat to low and simmer until the couscous absorbs all the water, 15 to 20 minutes.
- In a medium bowl, whisk the harissa with the vinegar to combine. Gradually add the oil, whisking constantly to combine. Season with salt.
- Toss the warm couscous with the harissa vinaigrette to coat. Add the almonds and toss to combine.
- To serve, divide the couscous among plates, then top each with ¼ cup yogurt, 1 tablespoon mint and a pinch of Aleppo pepper.