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Anna Chiarini: Red Beet Wraps with Couscous, Apples and Roasted Pumpkin Spread with our Biodinamyc Arbequina EVOO

*This nutritious and deliciously flavored vegan wrap is a great option to keep you satisfied on the go or when you are working. You can also enjoy it for breakfast, lunch or dinner.

Couscous is an excellent source of selenium.

Apples are rich in fiber, vitamin C, vitamins from B complex, phosphorus, potassium and calcium.

Pumpkin is such a delicious and versatile vegetable. It’s is rich in fiber, vitamin C, vitamin E, iron, folate and especially beta-carotene. Beta-carotene is a powerful antioxidant and the body converts it into vitamin A.


  • 160 g – 5 2/3 oz Wheat flour
  • 40 ml – 2¾ tbsp (approx.) Red beet juice
  • 320 g – 11⅓ oz Couscous
  • To taste – Sumac
  • To taste – Turmeric
  • 160 g – 5 2/3 oz Pumpkin
  • 160 g – 5 2/3 oz Apples (sliced)
  • Extra virgin olive oil: Castillo de Canena Biodynamic Arbequina
  • To taste – Salt
  • To taste – Kale
  • To taste – Radicchio


Preheat the oven to 180°C (360°F). In a bowl mix wheat flour and red beet juice. Form balls of dough and them roll them out on a well floured surface. Bake the wraps for 5-7 min. Set aside when ready.

Chop the pumpkin roughly and bake the pieces at 180°C (360°F) for about 45 min – 1 hour. Extract the pulp away from the peel; blend it roughly with olive and salt until you obtain smooth spread consistency. Set aside.

Boil the couscous in salted water. Place it in a bowl and season with sumac, turmeric and olive oil to taste. Set aside.

Take a wrap, add the pumpkin spread, then add couscous, apples, radicchio and kale (or other leaves of your choice). Spread the filling in a line, leaving enough space to fold the wrap. Fold in the sides, but don’t let them touch each other. Holding both side flaps, bring up the bottom flap and then continue to roll carefully, until it’s well secured.

Assemble the dish as in the photo or to your liking.

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