|For the Couscous|
|52 %||vegetable broth|
|14 %||California walnuts (chopped)|
|For the Harissa Yoghurt|
|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)|
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
The walnut couscous can be offered as dried product for cold soaking or cooking.
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.
According to desired level of spiciness, season yoghurt with harissa paste, salt and lemon juice.
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.