Mexican Style Couscous Salad Tortilla Wraps with Zesty Avocado Dip - Ainsley Harriott

Ingredients

• 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)