Couscous-Tomato Strudel With Ricotta – a delicious recipe with pastry, Tomatoes, Couscous, ricotta, Salt, handful Basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the couscous as recommended on the package. Once cooked, drain well.
2
Cut the tomato in dices and stir together with coucous. Add one tbsp olive, salt and pepper and let stand for 20 minutes.
3
Crumble the based ricotta and add it to the couscous along with the basil leaves
4
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.
5
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.
6
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
3495
kcal
Calories
260
g
Fat
63
g
Carbs
221
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4-5 sheets filo pastry, 2 firm Tomatoes, 50g dried Couscous, 80-100g baked ricotta, and more.
Yes, Couscous-Tomato Strudel With Ricotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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