chopped sundried tomatoes (reserve 1 tbsp/15 mL for garnish)
crumbled feta cheese (reserve 1 tbsp/15 mL for garnish)
thinly sliced green onions (reserve 1 tbsp/15 mL for garnish)
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.
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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy