Couscous Burritos
4 eight inch flour tortillas
2/3 C. vegetable broth
¼ t. turmeric
¼ t. fresh ground black pepper
¼ t. salt
¼ t. red pepper flakes
¼ t. ground cumin
2/3 C. uncooked couscous
¼ C. chopped onion
1 small green bell pepper, chopped
½ C. chopped fresh tomatoes
½ C. cooked black lentils
½ C. shredded Mexican cheese blend
Salsa for serving
Heat the vegetable broth to a boil and stir in the spices. Remove from heat and stir in the couscous and cover for 5 minutes while you chop the vegetables.
Fluff the couscous and stir in the chopped vegetables and lentils. Heat a skillet over medium heat and lightly brown each tortilla on both sides.
Assemble the burritos by spooning half a cup of couscous mixture in the middle of each tortilla. Top with cheese and salsa as desired. Roll up, tucking in the ends, and serve immediately.
(makes 4)
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Couscous Recipes