Name: High 5 Vegetable Cous-Cous Strudelu0026nbsp;
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 box plain whole wheat cous-cous (the small grain variety); 2 Tbs. whole butter or pure olive oil; 1 large onion, small dice; 1 quart water or vegetable stock, or follow amount recommended on package; 1 package Boursin cheese; 4 ounces goat cheese; 1 bag baby spinach leaves; 1 red bell pepper, small dice; 1 bunch scallions, sliced thinly, white and light green parts; 1 large carrot, small dice; 4 large mushrooms, brushed clean and sliced thickly; 2 tablespoons chopped fresh dill; ¼ cup chopped fresh basil leaves; ¼ - ½ cup pure olive oil; 2 boxes phyllo dough, thawed overnight in the cooler or refrigerator; covered with one dry towel and one moist towel (clean towels of course!); ½ pound butter, melted, foam removed from top or ½ butter u0026 ½ pure olive oil; Poppy and sesame seeds for garnish

High 5 Vegetable Cous-Cous Strudel

Recipe by Chef Laura RomitoCourse: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 box plain whole wheat cous-cous (the small grain variety)
2 Tbs. whole butter or pure olive oil
1 large onion, small dice
1 quart water or vegetable stock, or follow amount recommended on package
1 package Boursin cheese
4 ounces goat cheese
1 bag baby spinach leaves
1 red bell pepper, small dice
1 bunch scallions, sliced thinly, white and light green parts
1 large carrot, small dice
4 large mushrooms, brushed clean and sliced thickly
2 tablespoons chopped fresh dill
¼ cup chopped fresh basil leaves
¼ – ½ cup pure olive oil
2 boxes phyllo dough, thawed overnight in the cooler or refrigerator; covered with one dry towel and one moist towel (clean towels of course!)
½ pound butter, melted, foam removed from top or ½ butter & ½ pure olive oil
Poppy and sesame seeds for garnish

Directions

Method
sauté onion in butter until slightly caramelized, about 10 minutes; add water or stock and bring to a boil; add cous-cous and stir to combine, then cover pot and turn off heat; after 5 minutes, fluff with metal spoon and pour into large bowl; season with High 5 Original Unboring OR Tickled Pink Himalayan Salt Blend to taste
pre-heat large sauté pan until very hot and sauté mushrooms, scallions, and carrots in a bit of oil and butter until golden brown; season with High 5 Power Lifter Coarse Bold Salt Blend; add to cous-cous
In the same pan, wilt the spinach and season with Power Lifter; drain off excess water and add to cous-cous
add the peppers (raw), cheese, herbs, and olive oil to the cous-cous and check/adjust seasoning to taste, adding a pinch of High 5 Fixer Upper No Salt Blend
layer three – five sheets of phyllo with melted butter brushed between each layer; place about a cup of filling across the lower 3rd of the phyllo sheet and roll up into a log, turning the log seam down and tucking the ends under; brush outside of strudel with butter and top with white sesame seeds and poppy seeds
bake for about 15 – 20 minutes at 400, or until golden brown; cool before slicing with a serrated knife
Serve warm with High 5 Roasted Pepper and Tomato Coulis

High 5 Vegetable Cous-Cous Strudel