Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine lamb and onion in a large nonstick skillet; cook over medium-high heat 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe skillet clean with a paper towel; return lamb to pan. Add water and next 8 ingredients (water through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in couscous; cover, remove from heat, and let stand 5 minutes. Cool to room temperature.

  • Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

  • Spoon lamb mixture along 1 long edge of phyllo, leaving a 2-inch border. Carefully indent the lamb mixture with the back of a small spoon; fill evenly with chutney. Fold over the short edges of phyllo to cover 2 inches of lamb mixture on each end.

  • Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake at 350° for 30 minutes or until golden. Let cool to room temperature.

Nutrition Facts

243 calories; calories from fat 20%; fat 5.3g; saturated fat 1.4g; mono fat 1.8g; poly fat 1.4g; protein 12.8g; carbohydrates 36.4g; fiber 1.1g; cholesterol 30mg; iron 1.9mg; sodium 282mg; calcium 22mg.