Oriental Couscous Strudel
(4 servings)
| Place 50 grams of couscous and 20 grams of raisins in a bowl and douse with 100 ml of boiling water. |  |
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Peel one carrot and one red onion. Dice the vegetables and one courgette. |
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| Roast the vegetables gently in a pan with one tablespoon of olive oil. |  |
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Spice the vegetables with 2 grams of Ras el Hanout and mix them with the couscous. |
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| Fillet one orange and cut it into small pieces. |  |
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Add the orange pieces and 20 grams of fresh coriander to the couscous. |
| Unfold two pieces of strudel dough and brush each layer with olive oil and dredge with grated cheese before heaping it together. |  |
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Place 50 grams of goat cheese and half of the couscous on each strudel and roll it. |
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Brush the strudels with olive oil and spread 20 grams of sliced almonds.
Bake the strudels for 25 minutes at 180 degrees Celsius. |
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