Couscous with vegetables and wild blueberries Recipe
Couscous with vegetables and wild blueberries
Flavors of Quebec
Total time: 15 to 30 minutes

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

Difficulty: Easy
Chef's Note

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!

For 4 servings

- 250 ml / 1 cup vegetable broth
- 3 Tbsp. olive oil
- 200 g / 1 cup couscous
- 1 small zucchini
- 150 g / 3/4 cup wild Quebec frozen blueberries
- 2 Tbsp. walnuts, chopped
- 100 g canned chickpeas, drained
- Salt and pepper to taste
- 1 pinch cumin
- 1 tsp. lemon zest
- 4 fresh cilantro sprigs, chopped
- 4 fresh parsley sprigs, chopped
  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. 
More recipe ideas

 Photo & Collaboration: SPBQ - Quebec Blueberry Producers Association

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