This fresh wild berry couscous is perfect for spring or summer meals on the patio. The rich berry flavours and soft texture make this clean recipe drool-worthy. FYI: Whole grain couscous derives from the whole grains of durum flour which is high in protein and low in fat. Choose a whole grain couscous over the regular variety to ensure that the kernels of the grain are intact providing more nutrients than those that are refined. If you are following a gluten free diet there are plenty of gluten free couscous options available so you can enjoy these tasty dish!
Nutritional value per serving: Calories 259, fat 9g, Protein 7g, Carbs 40g
1 cup low sodium vegetable stock
3 tbsp extra virgin olive oil
1 cup whole grain or gluten free couscous
1 tsp lemon zest
Pinch ground cumin
2 carrots, diced
1 small zucchini, diced
1/4 cup natural almonds, chopped
1 1/4 cups frozen blueberries
1/2 cup chickpeas, drained and rinsed
Sea salt and pepper to taste
4 sprigs fresh coriander, chopped
4 sprigs parsley, chopped
In small pot, combine vegetable stock and 2 tbsp of the oil. Bring to a boil. Stir in couscous, lemon zest and cumin.
Remove from heat and cover; let stand for 5 minutes. Fluff with fork and transfer into large bowl.
Meanwhile, heat remaining oil in a pan over medium heat and cook carrots until soft (about 5 minutes).
Add zucchini and cook for another 3 minutes Remove from heat. Let cool and stir in almonds.
Meanwhile, thaw wild blueberries in the microwave or over the stove and let cool.
Add the veggie and nut mixture to the couscous. Add cooled blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and toss to combine well.