Carrot Tabouli & Hummus Wrap
2 carrots, grated
2 tomato, finely chopped
2 lebanese cucumbers, finely diced
4 scallions, finely sliced
1 handful fresh parsley leaves, finely chopped
1 handful fresh mint leaves, finely chopped
½ cup whole wheat couscous, cooked
8 whole wheat tortillas
1½ cup cooked chickpeas
2 tbsp tahini
¼ cup lemon juice
1 garlic clove,
1 tsp salt
½ cup water
For the hummus:
Place into a food processor: the cooked chickpeas, tahini, lemon juice, 1 garlic clove, 1 tsp of salt and half a cup of water. Puree until smooth.
For the carrot tabouli:
Place half a cup of uncooked couscous into a bowl. Pour just enough boiling water over the couscous to cover. Then set aside until the water is absorbed then fluff with a fork. Place the couscous, grated carrot, chopped tomatoes, cucumber, scallions, parsley and mint into a bowl and combine well.
To assemble the wrap:
Spread the hummus over tortilla wraps. Top with the carrot tabouli then roll up, cut in half and serve.
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