The perfect side for grilling.

Charred Green Beans with Harissa Yogurt

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 10 minutes  |  Serves: 4


 Green Beans

  • 3 teaspoons sugar
  • 1 teaspoon hot smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 1/2 tablespoons olive oil
  • salt and pepper
  • 1 1/2 pounds green beans, trimmed
  • 1/2 cup roasted unsalted almonds, roughly chopped

Harissa Yogurt

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon harissa paste
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • pinch of fine sea salt



  1. Oil the grates of an outdoor grill and heat it to medium-high heat.
  2. In a large bowl mix together the spices, oil, salt and pepper. Toss the green beans into the bowl and mix well, tossing to coat all the beans in the mixture.
  3. Set a wire rack or grill basket on the preheated grates (or carefully place the beans directly on the grates in a single layer, being careful not to let them fall through) and grill the beans until lightly charred, flipping once or twice while cooking, about 10 minutes. Remove the beans from the grill and place them back in the bowl that you mixed the oil/spice mixture. Lightly toss the beans and sprinkle them with the roasted almonds.
  4. Whisk together all the ingredients for the yogurt sauce. Taste and adjust seasonings as needed.
  5. Serve the beans on a platter with the yogurt sauce and enjoy.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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