Cous Cous Filo Tarts

We’re always on the lookout for recipes that can be prepared ahead, and this is a good example. The filo baskets can be stored in an airtight container; the couscous can sit happily in the fridge for several hours and you can throw it all together just before serving.

  • Serves 6
  • Quite Quick



  • 1 muffin tray, or 6 x 10cm round tartlet tins


  • 3–4 sheets of filo pastry
  • 40g unsalted butter, melted, plus a knob for the couscous
  • 300g butternut squash, peeled and cut into 1.5cm pieces
  • 1 red onion, cut into thin wedges
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried chilli flakes
  • 50g blanched hazelnuts, roughly chopped
  • 100g couscous
  • ½ x 400g tin of chickpeas, drained and rinsed
  • A pinch of saffron threads
  • 200ml hot vegetable stock
  • Juice of 1 lemon
  • 40g dried apricots, chopped
  • 4 tbsp chopped fresh mint
  • 4 tbsp chopped fresh coriander
  • 100g feta cheese, crumbled
  • Salt and freshly ground black pepper

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