Curried Couscous, Spinach, And Chickpea Wrap

• 1/4 cup chopped walnuts
• 1 tablespoon margarine
• 1 large onion, diced
• 2 teaspoons minced peeled fresh ginger
• 4 teaspoons Madras curry powder
• 2 cloves garlic, minced
• 1 cup drained canned chick-peas, rinsed
• 3/4 cup couscous
• 3/4 teaspoon salt
• 1 cup boiling water
• 4 burrito-size flour tortillas, warmed
• 1/4 cup major grey chutney
• 1/2 cup plain low-fat yogurt
• 20 large spinach leaves

1. Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
2. Over medium heat, melt butter in a large non-stick skillet.
3. Add in the onion and ginger; cook and stir for 3 minutes.
4. Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
5. Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
6. Cover and let sit for about 5 minutes or until all the water is absorbed.
7. Fluff couscous with a fork; add in walnuts and stir to combine.
8. Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
9. Cover each tortilla with about 5 spinach leaves.
10. Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
11. Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
12. Cut in half on the bias and serve immediately.

walnuts, margarine, onion, fresh ginger, curry powder, garlic, chickpeas, couscous, salt, boiling water, flour tortillas, major grey chutney, yogurt, spinach

Taken from www.food.com/recipe/curried-couscous-spinach-and-chickpea-wrap-81537 (may not work)