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Prep Time
15 mins
Total Time
1 h


3/4 cup
175 mL
3 tbsp
olive oil, divided
45 mL
portobello mushrooms, diced
1/2 bunch
asparagus, about 10 stalks, 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


Step 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.
Step 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.
Step 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.


Dinner Potluck Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
1 pastilla
11 g
Saturated Fat:
2 g
38 g
4 g
5 mg
8 g
420 mg