- 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
- Cook couscous according to package directions.
- In medium bowl, gently combine couscous, almonds, raisins, pork* and lettuce.
- 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.
- 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.