Mediterranean Wrap

  • Yield 4 servings

Use leftover shredded pork to make these wraps filled with couscous, almond and raisins.


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



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