Filo pastries with couscous with spices and spring vegetables


Recipe preparation
  • Preheat the oven to 210°C
  • Rinse, peel and thinly slice the vegetables
  • In a pan brown the vegetables and the garlic with olive oil for 10 minutes
  • Add 250 g of Tipiak Couscous with Spices and 300 ml of hot water
  • Remove from heat and let sit for 5 minutes
  • Grease a mould with butter (10 cm of diameter)
  • Put a filo pastry sheet in the mould and brush with butter
  • Add another filo pastry sheet
  • Put 3 tablespoons of the mix and fold up the sides of the filo pastry sheet to cover its stuffing
  • Turn the pastilla over and put it on a tray covered with greaseproof paper
  • Repeat this operation until you use all of your ingredients
  • Brush the filo pastillas with melted butter and cook them in the oven for 10 minutes


  • You can cut the filo pastry sheets in 2 or 4 to create mini pastillas that you can serve as appetisers


  • 3 carrots
  • 2 turnips
  • 3 courgettes
  • ½ red pepper
  • 10 cl of olive oil
  • 2 crushed garlic cloves
  • 250 g of Tipiak Couscous with Spices
  • 25 g of melted butter
  • 250 g of filo pastry sheets
  • Salt and pepper

Used in the recipe

Products used

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