Name: Vegetable Couscous with Wild Blueberries
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup vegetable stock (3 tablespoons olive oil); 1 cup couscous (1 teaspoon grated lemon rind); pinch ground cumin; 2 carrots (diced); 1 small zucchini (diced); 1/4 cup walnut halves (chopped); 1 1/4 cups Wild Blueberries; 1/2 cup cooked chickpeas; Salt and pepper to taste; 4 sprigs each fresh cilantro and flat leaf parsley (chopped)

Vegetable Couscous with Wild Blueberries

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

1 cup vegetable stock 3 tablespoons olive oil
1 cup couscous 1 teaspoon grated lemon rind
pinch ground cumin
2 carrots diced
1 small zucchini diced
1/4 cup walnut halves chopped
1 1/4 cups Wild Blueberries
1/2 cup cooked chickpeas
Salt and pepper to taste
4 sprigs each fresh cilantro and flat leaf parsley chopped

Instructions

Preparation

1 In small saucepan, bring vegetable stock and 2 tablespoons of the oil to boil. Add couscous, lemon rind and cumin; stir to combine.2 Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.3 Meanwhile, heat remaining oil in skillet over medium heat and cook carrots for 5 minutes or until becoming softened.4 Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts. Add to couscous. Add Wild Blueberries and chickpeas to bowl. 5 Season with salt and pepper to taste. Add cilantro and parsley and stir to combine well.
Source: Wild Blueberry Association of North America