Blueberry Couscous Bowl


Blueberry Couscous Bowl

This simple blueberry couscous bowl is packed with delicious Chilean blueberries, avocado, sweetcorn and a zesty dressing. The sweet and juicy Chilean blueberries pair perfectly with the creamy avocado and lemon dressing to create a fresh and vibrant meal.

I am thrilled to be bringing you this recipe in partnership with Fruits From Chile.

Chilean blueberries are the star of this delicious and flavoursome couscous bowl. They are one of the most nutrient dense berries and contain fibre, manganese, Vitamin K and have very high levels of antioxidants making them a real superfood! Blueberries could also help to preserve heart health and can improve mood and cognition.

Chilean blueberries have an outstanding flavour, size and texture. They are perfectly sweet as Chile’s climate provides optimum temperature for perfect blueberries!

2 handfuls of blueberries count as one portion of your 5 a day and this blueberry couscous bowl is a great way to enjoy them

Prep: 10 mins

Cook: 5 mins 

Serves: 1 adult & 1 toddler/baby

Suitable From: 6 months -

(for babies gentry mash the blueberries, avocado and sweet corn)   

What do you need?

½ cup/70g dried couscous

½ cup/120ml hot water

1 cup/190g Chilean blueberries

1 avocado, peeled, pitted and diced

½ cup/80g corn kernels

For the dressing:

A large handful of coriander

¼ cup/60ml olive oil

2 tbsp lemon juice

¼ tsp pepper


  1. Add the couscous to a bowl and pour the hot water over.
  2. Cover with a plate for 5 minutes.
  3. Meanwhile make the dressing by adding all of the dressing ingredients to a blender.
  4. Remove the plate covering the couscous and fluff with a fork.
  5. Add the blueberries, avocado and sweetcorn. Mix to combine.
  6. Pour over the dressing and stir through.
  7. This can be stored in the fridge for 2 days.