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