This is another recipe adapted from the Californian Walnuts web site. In the original, it called a “Mediterranean Vegetable Stew”. For the Australian audience, the name of the recipe was changed to be something less prosaic than “Vegetable Stew”.

Serves 4

5 cups chicken broth OR vegetable broth (1.25 litres)
2/3 cup quick-cooking couscous (160 ml)
2 cups of a mix of chopped fresh vegetables (or mixed frozen vegetables if fresh is not available) (500 ml)
2 large cloves garlic
1/2 cup plain yogurt
1/2 cup fat-free sour cream
1 cup parsley sprigs
OR 2 tablespoons dried parsley
1/2 cup fresh basil sprigs
OR 2 teaspoons dried basil
1/2 cup chopped walnuts (125 ml)
salt and pepper to taste
2 tablespoons lemon juice

1. Make certain your walnuts are fresh. The strong “rancid” taste from old walnuts will destroy the flavour of the dish.

2. In a large saucepan, bring the broth to a boil over high heat. Add the couscous and vegetables and return to a boil. Reduce the heat then cover the pan and simmer 5 minutes.

To make the walnut pesto
1. In a food processor fitted with the metal blade, or in a blender, combine the garlic, yogurt, sour cream, parsley and basil. Process until coarsely pureed. Add the walnuts and process to blend. Season with salt and pepper to taste. Transfer to a bowl and set aside until serving.

2. Add the lemon juice to the couscous mixture and season with salt and pepper to taste. It will be quite thick, like a stew rather than a soup. To serve, ladle into bowls and pass the walnut pesto at the table.