Mexican Style Couscous Salad Tortilla Wraps with Zesty Avocado Dip

This colourful and spicy salad can be served on its own or used as a filling for tortillas to make delicious wraps. I’ve roasted the peppers and charred the sweetcorn to bring out the sweetness, but to save time you can skip this step if you prefer. If you like it spicy use our Tomato and Chilli Couscous or if you like it fresh and zesty use our Lemon, Mint & Parsley Couscous. The salad is also delicious served with grilled chicken, fish or prawns.


Preheat the oven to 220C/200C fan

Place the red pepper, cut side down on a baking tray and drizzle with a little olive oil. Place in the oven to roast for 25 minutes until the skin has charred and blackened in places. Remove from the oven and allow to cool.

Prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool.

Meanwhile, heat a little olive oil in a frying pan over a medium-high heat and add the drained sweetcorn. Toast for a few minutes until the sweetcorn is browned and toasted in places. Remove from the pan and allow to cool.

When the peppers are cool enough to handle, remove the skin and chop the flesh into diced pieces.

In a large bowl add the peppers, sweetcorn, black beans, avocado, spring onion, radish, coriander, lime zest and chilli (if using). Toss to combine well. Add the couscous and gently toss through. Check for seasoning.

To make the dip/dressing, place all of the ingredients except the yoghurt into a small food processor and blitz until smooth and creamy (you can mash and mix by hand if you don’t have a food processor). Add the yoghurt and pulse until you have the consistency you desire. If you like you can sweeten the dip with a little honey and if you are using as a salad dressing you can loosen with a little cold water, but we like to keep it nice and creamy when serving in the tortilla wraps.

To serve, spread some dip onto a soft tortilla, fill with the couscous salad – roll up the wrap and enjoy!



  • soft tortilla, to serve
  • For the Salad
  • 1-2 large red peppers, halved and deseeded
  • a small can of sweetcorn, rinsed and drained
  • 1-2 packets of Ainsley Harriott Tomato & Chilli/Lemon Mint & Parsley Couscous
  • a small can of black beans, rinsed and drained
  • ½ large avocado, destoned and diced
  • 1 spring onion
  • 2 radish, thinly sliced
  • a small handful of fresh coriander leaves, roughly chopped
  • 1 small red chilli, deseeded and finely chopped (optional)
  • zest of ½ lime
  • For the Dip/Dressing
  • ½ large avocado, destoned
  • juice of ½ lime
  • 1 tbsp chopped fresh coriander
  • pinch of ground cumin
  • pinch of cayenne pepper
  • pinch of sea salt
  • 1-2 tbsp Greek yoghurt
  • squeeze of runny honey (optional)