High 5 Vegetable Cous-Cous Strudel 

High 5 Vegetable Cous-Cous Strudel 

Recipe by Chef Laura RomitoCourse: Main


Prep time


Cooking time




  • 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


  • 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

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