Portobello Mushroom & Spring Vegetable Pastillas
Prep Time
Serves
Cooking Mode
¾ cup couscous
3 tbsp olive oil, divided
4 portobello mushrooms, diced
½ bunch asparagus, about 10 stalks, trimmed and chopped
1 tbsp Sensations by Compliments Roasted Garlic Paste
¼ tsp each salt and pepper
⅓ cup chopped sundried tomatoes (reserve 1 tbsp/15 mL for garnish)
⅓ cup crumbled feta cheese (reserve 1 tbsp/15 mL for garnish)
⅓ cup thinly sliced green onions (reserve 1 tbsp/15 mL for garnish)
6 sheets phyllo pastry
¾ cup couscous
3 tbsp olive oil, divided
4 portobello mushrooms, diced
½ bunch asparagus, about 10 stalks, trimmed and chopped
1 tbsp Sensations by Compliments Roasted Garlic Paste
¼ tsp each salt and pepper
⅓ cup chopped sundried tomatoes (reserve 1 tbsp/15 mL for garnish)
⅓ cup crumbled feta cheese (reserve 1 tbsp/15 mL for garnish)
⅓ cup thinly sliced green onions (reserve 1 tbsp/15 mL for garnish)
6 sheets phyllo pastry
Directions
1Place couscous in a small bowl; add enough boiling water to cover. Tightly cover bowl; set aside. Meanwhile, heat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Sauté mushrooms, stirring occasionally, until golden, 5 to 7 min. Add asparagus, garlic paste, salt and pepper; cook until asparagus is tender-crisp, about 3 min. Remove from heat; stir in sundried tomatoes, feta cheese and green onions.
2Preheat oven to 350˚F (180˚C). Using a fork, gently fluff couscous. Add couscous to mushroom mixture; stir to blend evenly. Lay phyllo sheets on clean work surface and brush lightly with some of the oil. Spoon one-sixth of filling along 1 short end of each phyllo sheet, leaving 1-inch (2.5 cm) border. Fold border over filling; fold in long sides about 1 inch (2.5 cm) to seal in filling; and then roll up like a cigar. Repeat with each sheet.
3Place rolls on parchment paper–lined baking sheet, seam side down. Lightly brush with remaining oil; bake until golden and crisp, about 25 min. Let cool slightly; garnish with reserved sundried tomatoes, feta cheese and green onions.
Tips
1
To make this dish higher in fibre, substitute whole wheat couscous for regular couscous. And to add some of the traditional sweetness to the pastilla filling, drizzle a teaspoon of honey over the sautéed vegetables.
Disclaimer
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Personal Note
Personal Note
