Couscous Vegetable Burrito Recipe
Couscous is a satisfying alternative to standard white rice. At less that 0.1 grams of fat per serving and 3.2 grams of protein per 1 ounce serving, couscous is an easy alternative to add to salads, soups, side dishes and more.
You can mix-up this recipe using available ingredients in your kitchen. The addition of fresh cilantro really makes the flavors in the dish pop, but you can make it without it.
1/2 cup couscous
2 teaspoons minced chipotle canned chilies
1 onion, cut in large slices
2 red bell pepper, ribs and seed removed, sliced in thin long strips
2 green bell peppers, ribs and seed removed, sliced in thin long strips
4 carrots, peeled, and cut into matchsticks
1 tablespoon organic olive oil
1 tablespoon organic chili powder
1 cup baby spinach, torn into pieces
1/4 cup fresh cilantro, chopped
4 burritos
3/4 cup shredded Monterey Jack cheese
Salsa
sour cream
sea salt and pepper to taste
Preheat oven to 425 degrees.
In a medium saucepan bring 1 1/2 cups of water to a boil; add a dash of sea salt. Stir in couscous; bring to boil, simmer 2-3 minutes. Remove from heat, cover and let stand 5-7 minutes.
In a large bowl, add bell peppers, onion, carrots and chili powder. Toss to coat. Drizzle with olive oil and toss again. Place on cookie sheet or broiler pan, and place in oven. Continue roasting until vegetables are tender and browned. Remove from oven and place back in bowl. Add spinach, toss.
To build each burrito; place tortilla on cutting board, place a layer of couscous down the center, add vegetables mixture, top with cheese and cilantro. Repeat for each burrito. Wrap burritos, microwave to warm tortillas, and serve with sour cream and salsa.
