This dish may be covered and stored in the refrigerator for up to three days.
1 cup vegetable stock
3 tbsp olive oil
1 cup couscous
1 tsp grated lemon rind
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 each fresh coriander and flat leaf parsley, chopped
Step 1: In small saucepan, bring vegetable stock and 2 tbsp 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.
Step 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. Add to couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.
Reprinted with permission from the Wild Blueberry Association of North America.