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Vegetable Couscous With Blueberries

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“If you are endeavouring to eat healthy salads in winter, here is one that can be served at dinner while the leftovers would be perfect for brown bagging the next day. The salad can be covered and stored in the refrigerator for up to three days.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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