Roasted Veggies Couscous Wrap

Roasted Veggies Couscous Wrap

Ingredients:

For the roasted vegetables:

1 zucchini, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

1 cup mushrooms, halved

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp cumin

Salt & pepper to taste

For the couscous:

1 cup couscous

1 cup vegetable broth or water

1 tbsp olive oil or

Salt to taste

Juice of 1/2 lemo

Optional: chopped parsley or mint

Wrap assembly:

Large whole wheat or regular tortillas

Hummus or tahini (optional spread

Baby spinach or arugul

Feta or vegan cheese (optional)

Instructions:

1. Roast the Veggies

Preheat oven to 425°F (220°C).

Toss all chopped veggies with olive oil, paprika, cumin, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.

2. Make the Couscous

Bring broth (or water) to a boil.

Stir in couscous, olive oil, and salt. Cover, remove from heat, and let sit 5 minutes.

Fluff with a fork. Add lemon juice and herbs.

3. Assemble the Wrap

Warm the tortilla slightly to make it pliable.

Spread hummus or tahini if using.

Layer spinach, couscous, roasted veggies, and optional cheese.

Fold in sides, roll tightly, and enjoy!

Tips:

Add a drizzle of sriracha or yogurt sauce for a flavor boost.

Use quinoa instead of couscous for a gluten-free version.

Great for meal prep—wrap in foil and store in the fridge for up t

o 3 days.