Spiced couscous and vegetables, pastilla-style Recipe
Spiced couscous and vegetables, pastilla-style
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 10+10 minutes

Difficulty: Easy
Chef's Note

Health authorities say that carbohydrates should make up 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to balanced meals. 

(1) If you use traditional couscous, you can spice it to taste: 

  • sweet paprika
  • ground cinnamon
  • ras-el-hanout
  • salt and pepper
  • saffron  
For 6 servings

- 3 carrots
- 2 turnips
- 3 zucchini
- 1/2 red pepper
- 100 ml (6 Tbsp.) olive oil
- 2 cloves of garlic, chopped
- 250 g (9 oz.) spiced couscous or traditional couscous (1)
- 25 g (5 tsp.) melted butter
- 250 g (9 oz.) brick or phyllo pastry
- salt and pepper
  1. Preheat the oven to 210° C (425° F).
  2. Wash, peel and julienne the vegetables.
  3. Heat the olive oil in a skillet. Sauté the vegetables and garlic for 10 minutes.
  4. Add the couscous and 300 ml (1 1/4 cups) hot water. Remove from the heat and let swell for a few minutes.
  5. Butter a 10 cm (4") round mold. Place a sheet of brick pastry in the mold and brush with butter.
  6. Add another layer of brick pastry.
  7. Place 3 Tbsp. of the filling in the pastry then fold the edges of the pastry over to cover.
  8. Turn the pastilla over and place it, folded side down, on a parchment-lined baking sheet.
  9. Repeat until all the ingredients are used up.
  10. Brush the pastillas with melted butter and place in the oven until golden (about 10 minutes).
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