Recipe for Stop Light Couscous Lettuce Wraps

A collaborative effort is underway to address providing good food resources to people in Detroit.

Will Rich, the lead cook at COLORS Restaurant, cooked up these on Live in the D.

Stop Light Couscous Lettuce Wrap

Citrus Vinaigrette
Yields: 1 1/2 Cup


1 Cup       Couscous
1 Cup       Boiling Water
2 TBS.     Curry Powder
1/4 Cup.  Finely Diced Onions
1 Clove    Minced Garlic
1/3 Cup.  Small Diced Summer Squash
1/3 Cup   Small Diced Zucchini
1/3 Cup   Small Diced Tomato
2 TBS      Extra Virgin Olive Oil
Salt and Pepper To Taste


1) Stir curry powder and onions into boiling water and add to couscous.
Cover with plastic wrap tightly. Let sit for 10 minutes. Uncover and fluff
with a fork.

2) Add remaining ingredients and season with salt and pepper.

3) Let sit for 1 hour

4. Done

Citrus Vinaigrette
Yield: 1 1/4 Cups


2/3 Cup   Rice Wine Vinaigrette
1/3 Cup   Orange Juice
3 TBS       Extra Virgin Olive Oil
1 TBS       Agave Syrup
2 TBS       Mustard
Pinch       Cayenne Pepper
Salt & Pepper To Taste


1) Combine all ingredients, except for salt & pepper in Mason jar. Shake
until combined.

2) Season.

3) Done.

Lettuce Wraps

1) Wrap 1/2 cup of couscous in bibb lettuce leaf and top with a tablespoon
of vinaigrette.

2) Done.