Mediterranean Wrap

  • Yield: 4 servings


1cup uncooked couscous
1/2cup chopped almonds, toasted
1/2cup raisins
3cups cooked, shredded pork roast
2cups shredded lettuce
1/4cup honey
1/4cup olive oil
1/4cup lemon juice
2tablespoons chopped fresh parsley
1teaspoon curry powder
1teaspoon grated lemon peel
1/2teaspoon salt
-- Freshly ground black pepper
4-- pita bread pockets, split into 8 rounds
1cup hummus


  1. Cook couscous according to package directions.
  2. In medium bowl, gently combine couscous, almonds, raisins, pork* and lettuce.
  3. In small bowl, whisk together honey, olive oil, lemon juice, parsley, curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup dressing into couscous mixture.
  4. To assemble wraps, lay pita rounds split side up on work surface. Spread each with 2 Tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round. Drizzle with 1 Tablespoon dressing and fold in sides to wrap. Top with yogurt and shredded cucumber, if desired.

*Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper; brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1 1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1 1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.