Curried Couscous, Spinach, and Chickpea Wrap

Submitted by ratherbeswimmin

"A totally yummy veggie wrap that is very filling. Something different for brown-bagging it. I keep the filling, spinach, and spreads separate and assemble at work. Just need a refrigerator to keep cool."

 

• Ready In: 44mins
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄4 cup chopped walnuts
• 1 tablespoon margarine
• 1 large onion, diced
• 2 teaspoons minced peeled fresh ginger
• 4 teaspoons Madras curry powder
• 2 cloves garlic, minced
• 1 cup drained canned chick-peas, rinsed
• 3⁄4 cup couscous
• 3⁄4 teaspoon salt
• 1 cup boiling water
• 4 burrito-size flour tortillas, warmed
• 1⁄4 cup major grey chutney
• 1⁄2 cup plain low-fat yogurt
• 20 large spinach leaves

directions

1. Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
2. Over medium heat, melt butter in a large non-stick skillet.
3. Add in the onion and ginger; cook and stir for 3 minutes.
4. Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
5. Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
6. Cover and let sit for about 5 minutes or until all the water is absorbed.
7. Fluff couscous with a fork; add in walnuts and stir to combine.
8. Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
9. Cover each tortilla with about 5 spinach leaves.
10. Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
11. Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
12. Cut in half on the bias and serve immediately.

Reviews

[yAm5387]

Yum.