Carrot Tabouli & Hummus Wrap

(Serves 4)

Ingredients:

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

Hummus:

1½ cup cooked chickpeas

2 tbsp tahini

¼ cup lemon juice

1 garlic clove,

1 tsp salt

½ cup water

Method:

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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