Vegetable Couscous with Wild Blueberries
- 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
In small saucepan, bring vegetable stock and 2 tablespoons 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 couscous. Add Wild Blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add cilantro and parsley and stir to combine well. Preparation Time: 20 minutes. Cook Time: 13 minutes. Serves 4.
383 calories, 14g fat, 51g carbohydrates, 12g protein
Wild Blue is Good for You!