Collard Wraps with Miso Tahini Couscous

Years ago now I discovered a recipe that mixed miso and tahini together with a little honey and lemon and it became a staple dressing in my diet! Now I tend to opt out the honey for a dash of sweet balsamic or coconut nectar. I love it as a salad dressing or without water as a spread. I use it in the cous cous salad here and then wrap the salad into large green leaves. If you can find collards you can use cos lettuce too and have it more as an open taco than a wrap! These make a quick and delicious lunch or dinner or even as a snack on the run.

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  • 1 cup of cooked wholewheat couscous
  • 6 sun dried tomatoes soaked to soften
  • 1 tablespoon of fresh dill chopped
  • 1 teablespoon of fresh mint chopped
  • ½ a small zucchini sliced finely
  • 1 tomatoes chopped finely
  • 1 teaspoon of pumpkin seeds
  • 1 teaspoon of sunflower seeds


For the Miso Tahini Sauce-

  • 1 tablespoon of tahini
  • 1 ½ teaspoons of miso
  • ½ a teaspoon of sweet balsamic reduction
  • ½ a teaspoon of tamari


4 large collard leaves washed and dry.

Mix all of the cous cous ingredients together in a large bowl.

To make the sauce, simply combine everything in a small bowl, mixing well, adding a little water if necessary to form a smooth creamy paste.

Lay the collard leaves out on a dry surface.

Spread each wrap with a good tablespoon of pumpkin hummus, then a layer of the couscous mixture.

Roll the collard leaves up and place on a plate topped with sesame seeds, a dollop of hummus and a fresh sprig of mint.


Makes 4 wraps.