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Lamb & Couscous in Phyllo Ramekins

Total Time: 1 HR 50 MIN Makes: 4 individual ramekins
Prep Time: 50 MIN Cook Time: 1 HR

Lean ground lamb and couscous are joined in a flaky Phyllo crust by bell peppers, scallions and seasonings in this perfect-for-entertaining recipe.

  • 4 tablespoons olive oil
  • 1 pound ground lean lamb
  • 1/2 cup red or green bell peppers, finely diced
  • 1/2 cup scallions, finely chopped
  • 1 cup chicken broth
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup couscous
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 20 sheets Athens® Phyllo Dough (9”x14”), thawed
  • 2 tablespoons fresh parsley, finely chopped, for garnish


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

In a large skillet, heat 1 tablespoon oil over medium heat. Add lamb, bell peppers and scallions to the skillet. Cook for about 5 minutes or until lamb is browned and bell peppers are tender. Remove from heat. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
In a small saucepan, add chicken broth, 1 tablespoon oil, red pepper flakes and cinnamon. Bring to a boil, and then add couscous. Remove from heat, cover the pot and let couscous stand for 5 minutes. Fluff couscous with fork and cool to room temperature.
In a large bowl, combine couscous with lamb mixture. Add parsley, salt and pepper to taste.

In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Layer 5 phyllo sheets, lightly brushing each sheet with the butter-oil mixture. Cut two 7-inch circles from the phyllo. Place each circle into a 5 inch by 1 1/2 inch deep individual ramekins pressing phyllo against bottom and sides. Repeat once to make 4 ramekins. Divide lamb mixture into 4 equal parts and fill Phyllo. Slightly fold in phyllo over the filing. Do not completely enclose filling.

Bake ramekins in preheated 350°F oven for 20 – 25 minutes or until golden brown.
Serve warm on a serving plate and garnish with parsley.


Serving size: 1 ramekin (313g), Amount per serving: Calories 800, Total Fat – 48g, Saturated fat – 17g, Trans Fat – 0g, Cholesterol – 100mg, Sodium – 660 mg, Dietary Fiber – 3g, Total Carbohydrate – 63g, Total Sugars – 3g, Protein –29g, Vitamin D – 0%, Calcium 6%, Iron 20%, Potassium 10%