Walnut Couscous with Harissa

vegetarian

Ingredients

For the Couscous
1 cup couscous
1 1/4 cups parsley
1 1/4 cups vegetable broth
1/2 cup chopped walnuts
salt
lemon juice
For the Harissa Yoghurt
1/2 cup yoghurt
harissa paste
lemon juice
salt
For the Harissa Walnuts
1 1/2 cups walnuts
3 tbsp. tomato paste
1/3 diced shallots
1 small, finely chopped clove of garlic
1 tbsp. olive oil
1/2 cup coarsely chopped garden parsley
harissa
salt
pepper
lemon juice

Description

Spicy harissa paste from North Africa caters for that certain extra in the walnut couscous dish.
 
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.

Preparation

Couscous

Mix vegetable broth and parsley in a blender to create parsley water, pour over couscous and allow to marinate overnight. Using your fingers, break up the couscous, fold in the chopped walnuts, and season to taste with salt and lemon juice.
 
Harissa Yoghurt

According to desired level of spiciness, season yoghurt with harissa paste, salt and lemon juice.
 
Harissa Walnuts

Brown the walnuts in a pot with a thin layer of olive oil. Add shallots and garlic and brown slightly. Add tomato paste and remove from stove. Season with harissa, lemon juice and salt, and fold in parsley.