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1
In a saucepan bring the water to a boil, stir in the couscous, 1 tablespoon of the oil, and the salt, and remove the pan from the heat.
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2
Let the couscous stand, covered, for 5 minutes.
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3
Set a rack over another saucepan of boiling water, put the saffron in a heatproof saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle.
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4
In a blender or small food processor blend the mayonnaise, the saffron, the garlic, and lemon juice.
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5
In a non-stick skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the bell peppers, stirring, until they begin to brown.
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6
Add the scallops and saute the mixture, stirring once or twice, for 1 minute, or until the scallops are just cooked through.
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7
Remove the skillet from the heat and stir in the peas and salt and pepper to taste.
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8
In a large bowl fluff the couscous with a fork, stir in well the scallop mixture and 1/2 cup of the saffron-garlic mayonnaise, and let the filling cool.
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9
Preheat the oven to 425F.
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10
On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you.
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11
Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the bread crumbs.
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12
On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of thephyllo on top.
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13
Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end.
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14
Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly.
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15
Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden.
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16
Let the strudel cool to warm on the baking sheet on a rack.
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17
The strudel may be made 1 day in advance and kept covered loosely and chilled.
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18
Reheat the strudel in a preheated 400F.
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19
oven for 15 minutes.
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20
Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the remaining saffron-garlic mayonnaise.
