Couscous and guacamole wrap

The combination of North African couscous and Mexican guacamole sets this recipe sets it apart from others and proves a true fusion of cooking styles.


1 c couscous (already cooked)
2 T parsley (fresh parsley, finely chopped)
6 scallion (thinly sliced)
1⁄2 cucumber (diced small)
1⁄2 bell pepper (red, diced small)
1⁄4 c olive oil (extra virgin)
1 1⁄2 lemon (juice only, 1 lemon for couscous, 1/2 lemon for guacamole)
  seasoning (salt and black pepper)
1 avocado (ripe, peeled and stoned)
1⁄2 chili pepper (red, seeded and thinly sliced)
4 tortilla (whole wheat tortillas)


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 chilli. 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.

Total time
25 minutes
Cooking time
Preparation time
4 servings


Serve with sour cream or yogurt. Omit dairy if following a stric vegetarian or vegan diet.


Fusion cooking

easy, vegetables
sandwiches, wraps, lunch
American food recipes
Food in U.S.A.