Whole Wheat Wrap with Assorted Vegetables, Bulgur Wheat & Mixed Lentils

International Vegetarian Main Course Special

Whole Wheat Wrap with Assorted Vegetables, Bulgur Wheat & Mixed Lentils

Serves 2

Ingredients:

For the Whole Wheat Wrap:

Whole Wheat Flour- 1 Cup

Water- To Knead the Dough

Salt- To Taste

For Couscous, Lentils & Vegetable Salad:

Bulgur Wheat- ½ Cup

Maggi Vegetable Stock- 1 Tablet

Mixed Lentils (Pancharatna Dal)- 2 Tbsp.

Extra Virgin Olive Oil- 4 Tsp.

Madras Baby Onions- 7-8, Cut in Quarters

Scallions/Spring Onions- 5, Finely Chopped

Carrots- 2 Tbsp., Finely Chopped & Boiled

French Beans- 2 Tbsp., Finely Chopped & Boiled

Green Bell Pepper- ½, Finely Sliced

Black Olives- 4 No’s, Finely Sliced

Jalapenos- 4 No’s

Salt & Black Pepper- To Season

Lemon Juice- 2 Tsp.

Lettuce- 1 Cup, Finely Shredded

Mozzarella Cheese- 1 Cup, Freshly Grated

Wrap Salsa- For Garnish

Method:

For the Whole Wheat Wrap:

Combine all the ingredients for the Wrap & Keep Aside

Make 4 Large sized Tortilla Wraps & Keep Aside

For Couscous, Lentils & Vegetable Salad:

In a Deep Bottomed Pot, Boil Water

Add the Vegetable Stock Tablet & Couscous

 

Check to see if it cooked with a Fork

In a Wide Skillet, Heat Oil
Add Baby Onions, Scallions, Green & Red Bell Pepper & Sauté

Add the Boiled Carrots & French Beans, Black Olives, Jalapenos & Sauté

Add Couscous, Season with Salt, Black Pepper, Chilli Flakes, Cover & Cook Well

 

Add a Dollop of Butter when done

Set Aside to Cool

Tips:

Can use Finely Shredded Carrots, ½ Finely Sliced Red & Yellow Bell Pepper as well

Can use boiled Fresh/ Frozen Thawed Soy Edamame Beans instead of the Mixed Lentils used in this Recipe

Can use ready made Whole Wheat Wrap instead of freshly made Wraps

Can use Packaged Mixed Salad Greens instead of just Lettuce

Feel free to share your views & do let us know how this one turned out :)

Bulgur Wheat (Couscous) Salad

International Vegetarian Salad Special

Middle Eastern Cuisine- Moroccan Cuisine

Bulgur Wheat (Couscous) Salad

Serves 2

Ingredients:

Bulgur Wheat (Couscous)- 1 Cup

Maggi Vegetable Stock Tablet- 1 No.

 Courgette/Zucchini- 1, Diced

Red Bell Pepper- 1 Small, Finely Chopped

Yellow Bell Pepper- 1 Small, Finely Chopped

Onion-1 Small, Finely Chopped

Apricots- 4 No’s, Sliced

 

Salt- To Taste

Extra Virgin Olive Oil-

Chilli Flakes-

Organic Black Pepper- 

Fresh Mint Leaves- Roughly Chopped

Fresh Coriander Leaves- Roughly Chopped

Fresh Lemon Juice-

Method:

Boil Water in a Deep Bottomed Pot

Add the Vegetable Stock Tablet & Mix Well till it dissolves

Add Couscous, Cover & Cook till Al Dente

Check the Couscous with a Fork to see if done

Remove from Heat, Drain, Put in a Salad Mixing Bowl, Fluff it with the Fork & Keep Aside

In another Non Stick Sauce Pan, Heat Olive Oil

Add Spring Onion, Zucchini, Apricot & Saute on Medium Flame 

 

 Add Red Bell Pepper, Yellow Bell Pepper, Freshly Crushed Black Pepper, Salt & Sauté for Few Minutes 

 

Remove from Heat & Add these Vegetables in the Drained Couscous

Sprinkle Olive Oil, Mint Leaves, Coriander Leaves, Lemon Juice & Mix Well

Serve Immediately!

Tips:

Semolina becomes Couscous after it is Steamed & Turns Fluffy

Pick up Instant Par Cooked Couscous that is readily available in the Market as it is Quick to Make

The Cooked Couscous can be kept Refrigerated for up to a Week & can be served Hot/Cold

There are various combinations of Flavours to use with Couscous, so instead of using Butter to Seal the Grain, Extra Virgin Olive Oil or Smen (Moroccan Aged Butter) can be used

If Vegetable Stock isn’t available, boil the Couscous in Water, Season with Salt & Cook till Al Dente

Dry Fruits like Apricots add a Sweet Flavour to this Salad
Can Add 2 Finely Chopped Spring Onion, 1 Diced Yellow Zucchini 

The Vegetables should be just Tossed & avoid Overcooking 

Feel free to share your views & do let us know how this one turned out :)