Curried vegetable couscous wraps


I found some couscous in the cupboard a few days ago. It made me realise that although I have eaten couscous in the past, I have only ever tried to use it once in my own cooking before. And that time I didn’t read the packet, so I tried to cook it the same way as rice or pasta. It didn’t work.

This time, I decided to make something nice and easy, (and to actually make the couscous the way it’s supposed to be made). I opted for this healthy vegetarian couscous curry and since I was making it for lunch put it in some wraps to make make it more… lunchy.

Preparation time:  <5 minutes
Cooking time: 15 minutes
Serves: 4


  • 2 tsp oil
  • 3 garlic cloves
  • 1 medium onion
  • 1 red bell pepper
  • 200g aubergine
  • 1 medium courgette
  • 300g tomatoes
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 cup couscous
  • 1 cup boiling water
  • 4 tortilla wraps
  • natural (or mint) yoghurt, to serve

Preparation method

  1. Chop the onion, pepper, aubergine, courgette and tomatoes into chunks, and crush the garlic.
  2. Place the couscous in a heatproof bowl. Season, and then add enough boiling water to cover the grains. Leave to stand until liquid is absorbed.
  3. Heat the oil in a heavy based pan. Add the garlic, onion, pepper, cumin, coriander and turmeric. Cook for 1 minute, stirring frequently.
  4. Add the aubergine and courgette. Cook for another 5 minutes, again stirring frequently.
  5. Stir the tomatoes in to the mixture. Season, then cover and cook for a further 5 minutes, or until the vegetables soften.
  6. Use a fork to separate and ‘fluff up’ the couscous grains. Add couscous to the vegetable mixture and stir to combine.
  7. Heat the tortilla wraps for 10 seconds in the microwave and place flat on plates. Scoop the mixture into the centre of the tortillas, dividing evenly, and then roll them up tightly.
  8. Serve with a nice dollop of the yoghurt.