Vegetable and Couscous Wrap
- Toss evenly chopped vegetables, garlic and curry powder in olive oil.
- Roast in a moderate oven until tender (about 30 minutes).
- Meanwhile prepare couscous by placing in a heat proof bowl and pouring over boiling stock. Toss with a fork and stand covered for 5 minutes. Stir again with a fork to separate grains.
- Toss vegetables and pan juices with couscous and top a a warmed tortilla with the mix.
- Dress with combined yoghurt and mint dressing.