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Walnut ‘Cous Cous’ Ingredients

  • 3 cups walnuts
  • 2 Tbsn nutritional yeast
  • 2 Tbsn olive oil
  • Salt & pepper to taste

Lemon-Basil Cream Ingredients

  • 3/4 cup cashews, soaked overnight
  • 2 Tbsn fresh lemon juice
  • 1/4 cup water (don’t use the cashew soaking water)
  • 1/2 cup fresh basil
  • 1 small clove of garlic
  • 1/4 tsn cayenne pepper (optional)
  • Salt and pepper to taste


Veggie Mix Ingredients

  • 2 Tbsn olive or coconut oil
  • 1 garlic clove, minced
  • 1 large spring onion, finely chopped
  • 2 large carrots, chopped (about 2 cups)
  • 1 bunch asparagus, cut into 1 inch pieces (about 2 cups)
  • 400g artichoke hearts, drained (fresh or canned)
  • 1 can chickpeas, drained and rinsed
  • Salt and pepper to taste


Chickpea Walnut Cous Cous



  1. To make the walnut cous cous, pulse the walnuts, nutritional yeast and olive oil in a food processor until finely chopped to “cous cous” size.  Transfer to a large bowl, season lightly with salt and pepper.  The cous cous should be room temperature.  If you like, you can warm it up in the fry pan after Step 3.
  2. To make the lemon-basil cream, add all the ingredients to a food processor or high speed blender and process/ blend until mixture is smooth and creamy, adding more water if necessary.  Scrape the mixture into squeeze bottle or serving bowl and set aside.
  3. To make the veggie mix, heat oil over medium-high heat in a large pan.  Add garlic, spring onion and carrots.  Cook until the carrots start to become tender.  Add asparagus, cook for 3 minutes more.  Add artichokes and chickpeas, season mixture with salt and pepper.  Continue cooking for a further 3-5 minutes, until artichokes and chickpeas are heated through
  4. Add veggie mixture to serving bowl with walnut cous cous, toss to combine.  Serve with lemon-basil cream and garnish with fresh basil.

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Walnut Cous Cous

Thanks to 86 Lemons for a great recipe