Vegetable Couscous With Blueberries

Directions

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