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