Summer Couscous Burrito

Aloha.  Well I guess I needed a vacation from my vacation.  I’m back to blogging now that I have finally worked my way through piles of vacation laundry.  I think I might also be over the “ho-hum” feeling once you get back from a place of paradise like Maui.  It was hard to find inspiration to blog last week.  Then I saw these cute little guys at the grocery. . .

I wanted to get to cooking again but I didn’t want to actually COOK anything because it’s just been so darn hot here in Santa Barbara  (I know, boo hoo, but most homes here are aircon-free.  Ugh).   So what could I make that I didn’t have to cook with heat, that wasn’t a salad, or a sandwich?  I wanted something filling that I could really sink my teeth into . . . . like a burrito.  So after thinking about what would mimic the soft  and satisfying texture of a burrito, I came up with this Summer Couscous Burrito.

The only “cooking” involved is boiling water or stock for the couscous and warming the tortillas in the toaster oven or microwave.  You can really add any of your favorite seasonal veggies to this recipe.

Summer Couscous Burrito (makes about 4 burritos)

  • 1/2 of a 10 oz box of couscous (follow cooking instructions)
  • 1 pint of cherry or grape tomatoes – halved
  • 1/4 cup chopped fresh basil
  • 1/4 cup feta cheese (or to taste)
  • 1/4 cup of Ina Garten’s orange vinaigrette recipe (also used this in my orange inspired chicken salad recipe)
  • Greek yogurt (to spread on tortillas)
  • Favorite deli meat.  I used black forest ham.  YUM.
  • 1 avocado – in slices
  • 4 Jumbo flour tortillas (I used 12 inch.  Wow.)
  • salt and pepper to taste


Set aside the cooked couscous and let cool.  Add chopped basil and vinaigrette to the tomatoes and combine.  Sprinkle with salt and pepper.  Once the couscous is cooled, add the tomato mixture and the feta cheese.  If it seems a little dry, add more vinaigrette.  Love that stuff.   Now you just have to assemble the burritos.  Here, I’ll walk you through it . . .

Yes, Greek yogurt is the best.  So versatile.  This will add a creamy texture to the burritos. . . (doesn’t it look thick and creamy like mayo, but BETTER).  Warm your tortilla in the micro or the toaster oven first just so it’s a little more flexible.

Layer on the ham, or your favorite sandwich meat . . .

A few spoonfuls of the couscous mixture down the middle of the tortilla.  Leave some room on the edge for folding. . .

Layer on the sliced avocado.  I sprinkled on some kosher salt too . . .

Fold both sides in . . .

roll it up nice and tight . . .

Couscous burrito . . .

Or you can slice it in half and admire the inside before you dig in . . .


That was fun and satisfying.  I’m full.

Until next monday!  Seriously.



3 thoughts on “Summer Couscous Burrito

  1. Well it may be hot in SB but yesterday I finally turned off my AC and am ready for Indian Summer. Summer Couscous Burrito look mighty taste e. LUV U. Dad

    • Thanks Carlin. Hmmm. I haven’t calculated, but for sure less than a big mac and more than a cucumber. The type of cheese and meat you use are where most calories will come from. Oh, and the olive oil in the dressing.

So, what do ya think?

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