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A salad from Morocco with harissa yoghurt


  • Combine the yoghurt with the harissa, 2 tbsp chopped coriander and lemon juice. Taste for seasoning and set aside. 
  • Then toss the capsicum, celery, tomatoes, olives and parsley with the remaining coriander, mint, preserved lemon, ground pepper, a generous splash of oil and the balsamic until well combined. 
  • Serve with a sprinkling of the yoghurt on top and warm pita bread on the side or as an accompaniment to a simple grilled or barbecued meat dish. 
  • nb.  Almost any variety of vegies can be used for this salad.


  • ½ cup plain yoghurt
  • 1 heaped tspn harissa (Middle Eastern spice paste)
  • 3 tbsp chopped fresh coriander
  • juice of ½ lemon
  • 1 green capsicum, cored, seeded & diced
  • 2 celery stalks, finely sliced
  • 1 punnet cherry tomatoes, quartered
  • 10-12 stuffed green olives, sliced
  • a good handful of Italian (flat leaf) parsley leaves
  • 1 tbsp chopped fresh mint
  • 2 pieces preserved lemon, rind finely sliced
  • freshly ground pepper
  • olive oil
  • balsamic (or red wine) vinegar
  • pita bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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