Vegetable Couscous With Blueberries

• 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

1. In a small saucepan, bring vegetables stock and 2 tablespoons of the oil to a boil.
2. Add couscous, lemon rind and cumin; stir to combine.
3. Remove from heat and cover; let stand for 5 mintues.
4. Fluff with a fork and scrape into a large bowl.
5. Meanwhile, heat remaining oil in a skillet over medium heat and cook carrots for 5 minutes or until becoming softened.
6. Add zucchini and cook for 3 minutes or until softened.
7. Remove from heat and add walnuts.
8. Add mixture to couscous.
9. Add wild blueberries and chickpeas to a bowl.
10. Season with salt and pepper.
11. Add coriander and parsley and stir to combine well.

vegetable stock, olive oil, couscous, lemon rind, ground cumin, carrots, zucchini, walnut halves, blueberries, chickpeas, salt, fresh coriander, parsley

Taken from www.food.com/recipe/vegetable-couscous-with-blueberries-357769 (may not work)