Green Beans with Yogurt and Harissa

Living in Turkey and traveling to Greece made me fall in love with yogurt, particularly when used in savory dishes. This is a healthy alternative to the usual side dishes that has a nice kick to it with the harissa!

Ingredients

Olive oil

2 cloves garlic minced

1 1/2 lb green beans trimmed

2 tsp. ground cumin

1 heaping tsp. ground cinnamon

1 tsp. tumeric

1 can diced tomatoes

pinch sugar

Maldon sea salt and freshly ground black pepper

2 tbsps. harissa

olive oil

1 cup whole milk yogurt

toasted peanuts chopped

Drizzle olive oil into a large wide rimmed skillet. Add the minced garlic and fry in the oil for 1 minute. Add the green beans and cook until they are not as green and begin to color (about 4 minutes) over medium heat. They should soften.

Add the spices and diced tomatoes into the pan and raise the heat to medium high, then add the sugar, and a generous amount of salt and pepper. Simmer until the beans are cooked through and the sauce has reduced about 20 minutes.

Serve the green beans in a bowl and top with the yogurt in dollops and spoon on the harissa on top of it with a drizzle of olive oil and top with the chopped peanuts.