Couscous and egg wraps

Name: Couscous and egg wraps
Yield: 4 servings
Cuisine: Canada
Ingredients: whole grain couscous 125 mL (½ cup); garlic, minced 1 clove; dried thyme or Italian herb seasoning 2 mL (½ tsp); lower sodium vegetable or chicken broth 175 mL (¾ cup); grated carrot and zucchini or diced bell pepper 60 mL (¼ cup) each; hard cooked eggs, peeled 3; 0% fat plain Greek yogurt 85 mL (⅓ cup); quartered grape tomatoes 125 mL (½ cup); crumbled light feta cheese 60 mL (¼ cup); chopped fresh basil or parsley 45 mL (3 tbsp); fresh ground pepper 1 mL (¼ tsp); small whole grain flour tortillas 4

These cheesy and creamy egg wraps are perfect for lunch and packed with protein. Serve with vegetable sticks such as carrots and cucumbers.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

whole grain couscous125 mL (½ cup)
garlic, minced1 clove
dried thyme or Italian herb seasoning2 mL (½ tsp)
lower sodium vegetable or chicken broth175 mL (¾ cup)
grated carrot and zucchini or diced bell pepper60 mL (¼ cup) each
hard cooked eggs, peeled3
0% fat plain Greek yogurt85 mL (⅓ cup)
quartered grape tomatoes125 mL (½ cup)
crumbled light feta cheese60 mL (¼ cup)
chopped fresh basil or parsley45 mL (3 tbsp)
fresh ground pepper1 mL (¼ tsp)
small whole grain flour tortillas4

Method 3 steps

Place couscous in a bowl with garlic and thyme. Bring broth to a boil and pour over couscous. Stir in carrot and zucchini; cover and let stand for 5 minutes.
Meanwhile, in another bowl, mash eggs with a fork and stir in yogurt, tomatoes, feta, basil and pepper. Add couscous mixture and stir to combine.
Divide among the tortillas and roll up to enjoy.