Rainbow Wraps with Cauliflower Carrot Cous Cous

By Chef:  Chris Anca
Posted: November 6, 2014


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Craving something simple, fresh and ultra-healthy for dinner tonight? Give this recipe a try! Cauliflower and carrot cous cous with currants, fresh lemon, parsley, a hint of chili, tahini, avocado and shredded cabbage all rolled up in your favorite leafy greens. Easy to make, fun to eat, and so good for you. Enjoy!


To make the cous cous
  • 2 cauliflower florets, roughly chopped
  • 1 medium carrot, roughly chopped
  • handful of currants (or sultanas or raisins), oil free and unsweetened
  • handful of parsley, roughly chopped
  • 3 TBSP lemon juice
  • 3 TBSP tahini
  • pinch sea salt
  • freshly ground black pepper
  • chili flakes (optional)
To make the wraps
  • handful of finely chopped red cabbage
  • 1 avocado, peeled and cut in medium thin slices
  • 5-10 leaves of your favorite/available greens (chard, young silverbeet, kale), stem removed if big and thick


To make the cous cous
  1. Add cauliflower and carrot chunks to a food processor and blitz until it gets crumbled.
  2. Scoop it out into a big bowl and mix with the rest of the ingredients.
  3. Add cauliflower mix back to the food processor and blitz again until you get a finely crumbled cous cous looking mix.
To make your wraps
  1. Simply add 2 TBSP of the cous cous to a leaf (or half a leaf, depending on how big they are), top with few cabbage shreds and 2 avocado slices and then roll it up, tucking one side in so it doesn’t fall apart when you eat it.
    Enjoy with cherry tomatoes on the side and with your favorite sweet spicy dip (or the one I suggested above).