Five Two Silicone Oven Mitts & Pot Holders
Five Two Silicone Straws
Collapsible To-Go Cup (Set of 2)
Double Decker Dish Rack
Our Greatest Hits
What to Cook
How to Cook
New & Now
Home & Design
Burnt Toast Podcast
You're Good! Little Joys for Well-Being
My Family Recipe
More Ketchup, Please
Add a Recipe
Big Little Recipes
Cha Trung (Vietnamese Egg Meatloaf)
Choros a la Chalaca Recipe
Chocolate-Carrot Snacking Cake With Cream Cheese Frosting
Gluten-Free Sandwich Bread Recipe
Couscous-tomato strudel with ricotta
March 30, 2013
sheets filo pastry
Salt and pepper
In This Recipe
Cook the couscous as recommended on the package. Once cooked, drain well.
Cut the tomato in dices and stir together with coucous. Add one tbsp olive, salt and pepper and let stand for 20 minutes.
Crumble the based ricotta and add it to the couscous along with the basil leaves
Spread the filo sheets on a dried cloth and brush each sheet with some olive oil. Then place the sheets on top of one another.
Place the couscous filling mixture over the lower third of the phyllo, leaving a 2-inch border along the bottom and sides. Then carefully roll up the strudel and fold in both ends to form an envelope.
Place the strudel seam-side down on parchment paper and brush the top with some olive oil. Cut two vents across the top of the strudel and bake in the oven fpr 25 minutes on 350F
See what other Food52ers are saying.
Popular on Food52