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Categories:
vegetable stock olive oil couscous lemon rind ground cumin carrots zucchini walnut halves blueberries chickpeas salt fresh coriander parsley
Viewed: 72 - Published at: 6 years agoIngredients
- 1 cup vegetable stock
- 3 tablespoons olive oil
- 1 cup couscous
- 1 teaspoon grated lemon rind
- 1 pinch ground cumin
- 2 carrots, diced
- 1 small zucchini, diced
- 14 cup walnut halves, chopped
- 1 14 cups frozen wild blueberries
- 12 cup cooked chickpeas (canned)
- salt and pepper
- 4 sprigs fresh coriander, chopped
- 4 sprigs fresh flat-leaf parsley, chopped
Method
- In a small saucepan, bring vegetables stock and 2 tablespoons of the oil to a boil.
- Add couscous, lemon rind and cumin; stir to combine.
- Remove from heat and cover; let stand for 5 mintues.
- Fluff with a fork and scrape into a large bowl.
- Meanwhile, heat remaining oil in a 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 mixture to couscous.
- Add wild blueberries and chickpeas to a bowl.
- Season with salt and pepper.
- Add coriander and parsley and stir to combine well.
