Ingredients
- 1 pack of El Sabor Big Wraps Tomato
- 1 Avocado
- Smoked Sea Salt or regular or garlic salt
- Freshly Ground Black Pepper
- Cooked Couscous – cook in stock
- Cherry Tomatoes quartered
- Red Pepper diced
- Black Olives sliced
- Spring Onion chopped
- Pine Nuts toasted
- Fresh Basil Leaves
- Balsamic Glaze
Method
- For the couscous I like to pre-make some beforehand so that it’s cooled and I’ll have extra in the fridge to whip this up quickly. I measure out 50 grams of dry couscous into a large shallow bowl, bring 100ml of water and 1/4 of a Herb Stock Cube to the boil, make sure the cube is dissolved.
- Pour this over the couscous, stir, then quickly cover with cling film and let sit for 5′.
- Uncover then fluff up with a fork.
- Transfer to a bowl and leave to cool, make sure you fluff it now and again so it doesn’t clump together.
- This will make enough for about 3 wraps.
- Toss together the tomatoes, olives, peppers, spring onion and toasted pine nuts in a small bowl.
- Heat a wrap gently just so it is more pliable.
- Mash half a large avocado with a pinch of smoked sea salt or alternative as mentioned and some black pepper.
- Spread the avocado mash down the centre of the wrap then top with the cooked couscous, about 2 – 3 tablespoons then spoon the veg mixture down the side:
- Then fold the ends over then roll up tightly, making sure it all stays inside!
- Now place on a very hot grill pan and gently press down until grilled on both sides.
- Remove, slice on the diagonal with a serrated knife and serve with a balsamic glaze.