Name: Curried Vegetable Couscous Wraps Recipe
Total time: 30 min
Yield: 4
Cuisine: Moroccan

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Here is a speedy low-fat lunch-box idea to take to work. With tasty vegetables and aromatic spices, it will give you the energy to face any challenges that come your way. 

How to make Curried Vegetable Couscous Wraps Recipe

Kirrily La Rosa

Crawler

Moroccan

<p>Here is a speedy low-fat lunch-box idea to take to work. With tasty vegetables and aromatic spices, it will give you the energy to face any challenges that come your way. </p>

Olive oil

Red capsicum,  chopped

Garlic Clove,  Crushed

Ground Cumin

Ground coriander

Ground turmeric

Baby eggplant,  chopped

Zucchini,  chopped

Tomatoes,  Chopped

Couscous

Boiling water

Mountain bread

Lemon wedges,  to serve

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 1

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 2

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.

step 3

Taste