Portobello Mushroom & Spring Vegetable Pastillas

Prep time: 30min
Total time: 65min
Serves: 6
3/4 cup
couscous
175 mL
3 tbsp
olive oil, divided
45 mL
4
portobello mushrooms, diced
1/2 bunch
(about 10 stalks) asparagus, trimmed and chopped
1 tbsp
Sensations by Compliments Roasted Garlic Paste
15 mL
1/4 tsp
each salt and pepper
1 mL
1/3 cup
chopped sundried tomatoes (reserve 1 tbsp/15 mL for garnish)
75 mL
1/3 cup
crumbled feta cheese (reserve 1 tbsp/15 mL for garnish)
75 mL
1/3 cup
thinly sliced green onions (reserve 1 tbsp/15 mL for garnish)
75 mL
6 sheets
phyllo pastry
1 pastilla
calories
280
fat
11 g
saturated fat
2 g
carbs
38 g
protein
8 g
cholestrol
5 mg
fibre
4 g
sodium
420 mg

Directions

  1. Place 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.

  2. Preheat 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.

  3. Place 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.

Tip

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.