Mediterranean Lamb Strudel

Ingredients

• 0.8 teaspoon beef-flavored bouillon granules 
• 0.1 teaspoon pepper black
• 0.5 cup couscous uncooked
• 0.5 cup golden raisins 
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cumin 
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper red
• 0.8 pound lamb lean
• 0.5 cup mango chutney 
• 0.5 cup onion chopped
• 8 sheets phyllo dough frozen thawed
• 0.1 teaspoon salt 
• 0.7 cup water 

Equipment

• frying pan
• paper towels
• oven
• knife
• plastic wrap

Directions

1. Preheat oven to 35
2. 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.
3. Drain well. Wipe skillet clean with a paper towel; return lamb to pan.
4. 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.
5. 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.
6. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
7. 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.
8. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)
9. 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.
10. Bake at 350 for 30 minutes or until golden.
11. Let cool to room temperature.