Great for lunch or dinner Curried vegetable couscous wraps. These are quite filling, I sometimes just go with the veggies and leave the couscous out. Alternatively you could use quinoa instead of couscous. 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 Step 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. Step 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. Step 3: Add vegetable mixture to couscous. Stir to combine. Place bread on plates. Top with mixture. Roll up tightly to enclose filling.
Posted on: Tue, 25 Jun 2013 06:40:00 +0000
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