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

 

Vegetable Couscous with Wild Blueberries
Vegetable Couscous with Wild Blueberries
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.