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    New Years Recipes: Vegetable Couscous with Blueberries

    After the holidays, you may be feeling a little inspired to eat healthier. If your New Year's resolution involves being healthy in any way, we want to help you out this year. Keep it light this weekend with this recipe for vegetable couscous with blueberries.

    Vegetable Couscous with BlueberriesVegetable couscous with


    • 1 cup vegetable stock
    • 3 tbsp olive oil
    • 1 cup couscous
    • 1 tsp grated lemon rind
    • pinch ground cumin
    • 2 carrots, diced
    • 1 small zucchini, diced
    • 1/4 cup walnut halves, chopped
    • 1 1/4 cups blueberries
    • 1/2 cooked (or canned) chickpeas
    • salt & pepper to taste
    • 4 sprigs fresh coriander, chopped
    • 4 sprigs flat leaf parsley, chopped


    1. In small saucepan, bring vegetable stock and 2 tbsp of the oil to boil. Add couscous, lemon rind and cumin; stir to combine. Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.
    2. Meanwhile, heat remaining oil in 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 to couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.


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