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Vegetable Couscous with Wild Blueberries

Vegetable Couscous with Wild Blueberries
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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



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

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