Vegetable Couscous with Wild Blueberries
This quick vegetable couscous with wild blueberries recipe makes a healthy and delicious side dish or light main meal.
Recipe courtesy Wild Blueberry Association of North America
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup vegetable stock
- 3 tbsp olive oil
- 1 cup couscous
- 1 tsp lemon rind grated
- pinch ground cumin
- 2 carrots diced
- 1 small zucchini diced
- 1/4 cup walnut halves chopped
- 1 1/4 cups frozen wild blueberries
- 1/2 cup cooked (canned) chickpeas
- Salt and pepper
- 4 sprigs fresh coriander chopped
- 4 sprigs flat-leaf parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In small saucepan, bring vegetable stock and 2 tbsp (25 ml) of the oil to boil. Add couscous, lemon rind and cumin; stir to combine. Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.
- Meanwhile, heat remaining oil in skillet over medium heat and cook carrots for 5 minutes or until becoming softened. Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts.
- Add to vegetable couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.
Recipe Notes
Tip: Cover and store in refrigerator for up to 3 days.
