Jul 17, 2014
Ingredients:
1 cup couscous
3 cloves garlic
1 small can drained, chopped olives
Olive oil
1 avocado
1 head lettuce (Bottom Bibb works best)
1 cucumber
1 tomato
2 ounces sprouts
Directions:
1. Combine 1 cup water and 2 tbsp olive oil and bring to a boil
2. Turn off heat and stir in couscous, garlic, and olives, adding more olive oil as necessary
3. Set aside to cool
4. Cut avocado, cucumber and tomato into slices
5. Lay lettuce leaf on a plate and place on scoop couscous on top with sliced veggies
6. Wrap all ingredients inside leaf
Lazy version:
Skip the couscous and eat a lettuce, avocado and tomato salad. Feel free to add salt, olive oil and vinegar as dressing.
See more of Emily’s recipes:
Macaroni Fantasy
Miso Soup with Sprouts