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Test Kitchen Approved

Harissa Spiced Green Beans

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

Serving Suggestions

Serve cold, or warm slightly by reheating in a pan.

Recipe Notes

Harissa traditionally is a very spicy blend and these beans pack a punch. Reduce the Harissa to 2 tsp. for a less intense heat.


1.5 cups carrots, julienned into 2-inch pieces

1-15 oz. can garbanzo beans, drained

1 cups cucumber, peeled and diced

¼ cups lemon juice

¼ cups olive oil

¼ cups white wine vinegar

Savory Spice ingredients in this recipe

  • Harissa Spice Mix Powder

    Harissa paste is a popular condiment in North Africa, especially Tunisia. We make a powder version of this blend that, when mixed with equal parts ...

    View full details


In a saucepan, blanch the green beans and carrots. In a separate saucepan blanch the garbanzo beans. The garbanzo beans have a husk that will remove easily after blanching.

For blanching: Bring pot of water with a pinch of salt to a rapid boil. While water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add vegetables to boiling water in small batches to ensure the water does not lose its boil. Boil vegetables for 3 to 4 min., strain them into a colander and submerge colander containing vegetables into ice bath as quickly as possible. Remove from ice bath as soon as vegetables are no longer warm. 

In a small bowl, thoroughly mix together Harissa, lemon juice, olive oil and white wine vinegar. Place green beans, carrots, garbanzo beans and cucumbers in a bowl and toss with Harissa dressing.