Couscous Wraps
Ingredients (serves 4)
* 2 teaspoons olive oil
* 1 red capsicum, chopped
* 1 garlic clove, crushed
* 1 tablespoon ground cumin
* 1 tablespoon ground coriander
* 1 teaspoon ground turmeric
* 200g baby eggplant, chopped
* 300g zucchini, chopped
* 300g tomatoes, chopped
* 1 cup couscous
* 1 cup boiling water
* 4 pieces mountain bread
* lemon wedges and mint yoghurt (see note), to serve
Method
1. Heat oil in a frying pan over medium-high heat. Add capsicum, garlic, cumin, coriander and turmeric. Cook, stirring, for 1 minute or until fragrant. Add eggplant and zucchini. Cook, stirring, for 5 minutes or until browned. Add tomatoes. Cook, covered, for 5 minutes or until vegetables soften.
2. Meanwhile, place couscous in a heatproof bowl. Pour over boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains.
3. Add vegetable mixture to couscous. Stir to combine. Place bread on plates. Top with mixture. Roll up tightly to enclose filling. Serve with lemon wedges and mint yoghurt.
Notes & tips
* Combine 1/4 cup finely chopped fresh mint, 200g plain yoghurt, salt and pepper.
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Couscous Recipes