Walnut Couscous with Garden Parsley

vegetarian

Ingredients

For the Couscous
26 % couscous
8 % parsley
52 % vegetable broth
14 % chopped walnuts
salt
lemon juice
For the Harissa Yoghurt
100 % yoghurt
harissa paste
lemon juice
salt
For the Harissa Walnuts
58 % walnuts
15 % tomato paste
15 % diced shallots
3 % small, finely chopped clove of garlic
3 % olive oil
6 % coarsely chopped garden parsley
harissa
salt
pepper
lemon juice

Description

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
 
Application

The walnut couscous can be offered as dried product for cold soaking or cooking.

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.