Ingredients:
1/4 cup chopped walnuts
1 tablespoon margarine
1 large onions, diced
2 teaspoons minced peeled fresh ginger
4 teaspoons Madras curry powder
2 cloves garlic, minced
1 cup drained canned chick-peas, rinsed
3/4 cup couscous
3/4 teaspoon salt
1 cup boiling water
4 burrito-size flour tortillas, warmed
1/4 cup major grey chutney
1/2 cup plain low-fat yogurt
20 large spinach leaves
Directions:
Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
Over medium heat, melt butter in a large non-stick skillet.
Add in the onion and ginger; cook and stir for 3 minutes.
Add in the curry and garlic; continue to cook and stir for 2 minutes (don’t let the garlic get brown); remove from heat.
Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
Cover and let sit for about 5 minutes or until all the water is absorbed.
Fluff couscous with a fork; add in walnuts and stir to combine.
Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
Cover each tortilla with about 5 spinach leaves.
Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
Cut in half on the bias and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 44 min.