Vegetable couscous with wild blueberries
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 250 ml Vegetable stock (from the glass)
- 3 TABLESPOONS Olive oil
- 200 g Couscous (wheat semolina)
- 1 small zucchini
- 2 Carrots
- 30 g Walnuts (e.g. from California)
- 100 g Tinned chick peas
- 7-10 Tbsp salt, pepper
- 1 pinch Cumin
- 1 TEASPOON grated peel of 1 organic lemon
- 150 g wild blueberries from North America from the glass, drained (alternative: frozen blueberries, defrosted)
- 4 Stem(s) Coriander and parsley
Directions
- 1
Bring vegetable stock and 1 tablespoon of olive oil to the boil. Sprinkle with couscous and let it swell for 8 minutes.
- 2
Rinse and clean the zucchini. Peel carrots. Dice zucchini and carrots. Heat the remaining olive oil in a frying pan. Steam the carrots for 5 minutes. Add the zucchini and steam for another 3 minutes.
- 3
Chop the walnuts and add. Add chick peas and couscous. Season to taste with salt, pepper, cumin and lemon peel. Rinse off herbs, shake dry and chop. Mix the herbs into the couscous.
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