Make Healthy Meals

For the couscous:

1 cup dried couscous, cooked according to package instructions
2 tablespoons chopped, fresh parsley
6 spring onions, finely sliced
cucumber, finely diced
1 tomato, finely diced
red pepper, finely diced
cup extra-virgin olive oil
Juice of one lemon
Salt and black pepper

4 whole wheat tortillas to serve

For the guacamole:

1 ripe avocado, peeled and stoned
Juice of lemon
red chili, seeded and finely sliced

Place the cooked couscous in a bowl and add all couscous ingredients. Mix together well. Chill for 20 minutes.

Meanwhile make the guacamole. Do this immediately before serving or guacamole will brown (although the lemon juice does help prevent this a little). Place the avocado in a bowl and add the lemon juice and chili. Mash with a fork until smooth and season with salt and pepper if desired.

Warm the tortillas in a hot oven for 2 minutes or in a non-stick pan (one minute on each side). Divide the couscous mixture into the tortillas and top with the guacamole. Add a dollop of sour cream or low-fat plain yogurt. Roll up the wrap and enjoy.

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