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Curried Vegetable Couscous Wraps


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

The ingredient of Curried Vegetable Couscous Wraps

  • 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 to serve
  • mint yoghurt see notes to serve

The Instruction of curried vegetable couscous wraps

  • 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
  • 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
  • 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

Nutritions of Curried Vegetable Couscous Wraps

calories: 310 222 calories
calories: 3 9 grams fat
calories: 0 5 grams saturated fat
calories: 53 5 grams carbohydrates
calories: n a
calories: n a
calories: 11 7 grams protein
calories: 1 milligrams cholesterol
calories: 286 milligrams sodium
calories: https schema org
calories: nutritioninformation

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