Ingredients
1 red onion
1 red pepper
4 tbsp olive oil
1 tsp ground cumin
1 tsp dried mint
1 packet of filo
30g butter
100g couscous
1 lemon
Salt and pepper
16 cherry tomatoes
200g feta cheese
Here’s how
Finely dice the red onion and pepper before adding to a non stick frying pan with a drizzle of oil
Cook the vegetables for 5-10 minutes.
Add the cumin and mint, then pour in the couscous with 200ml boiling water.
Leave the cous cous to one side to cool down.
Cut the cherry tomatoes in half and add to the couscous with the cubes of feta cheese
Finish with a squeeze of lemon juice and a little more olive oil..
Meanwhile melt the butter and un roll the filo pastry
Brush a layer of filo with butter and add another sheet from the centre to create a larger piece of pastry.
Brush the filo and repeat to create a thicker layer of pastry, do this until you have used all the pastry.
Place the now cooled couscous filling in the centre of the pastry and roll up.
Transfer the filo parcel onto a non stick baking tray and brush with the remaining butter.
Bake in a preheated oven for 20-30 minutes until golden and crisp.
