Prep. time: A few minutes
Cooking time: 20 minutes

Although it's already a meal in itself, this couscous welcomes the addition of other ingredients, depending on your imagination and what's in season. Don't have frozen blueberries? Try dried!

1. Place the vegetable broth and 2 Tbsp. olive oil in a saucepan. Bring to a boil. Remove from the heat, add the couscous and stir well. Cover and let rest for 8 minutes.
2. Dice the zucchini and carrots.
3. In a skillet, heat 1 Tbsp. olive oil and warm the frozen blueberries. Add the carrots and cook for 5 minutes.
4. Add the zucchini and cook 3 minutes longer.
5. Add the chopped walnuts and chick peas. Remove from the heat and add the mixture to the couscous.
6. Combine well. Season with salt, pepper, cumin and lemon zest. Garnish with the herbs.