Walnut Couscous with Harissa



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


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.



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.