Vegetable Couscous with Wild Blueberries
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