Lamb and Couscous in Phyllo Ramekins

Lamb and Couscous

Your family and guests will be delighted when you serve this lamb dish for your Easter dinner.


  • 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 Fillo Dough (9 x14-inches), thawed
  • 2 tablespoons fresh parsley, finely chopped, for garnish


  1. 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.
  2. Remove from heat. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
  3. In a small saucepan, add chicken broth, 1 tablespoon oil, red pepper flakes and cinnamon. Bring to a boil, and then add couscous.
  4. Remove from heat, cover the pot and let couscous stand for 5 minutes.
  5. Fluff couscous with fork and cool to room temperature.
  6. In a large bowl, combine couscous with lamb mixture. Add parsley, salt and pepper to taste.
  7. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 5 fillo sheets, lightly brushing each sheet with the butter-oil mixture. Cut two 7-inch circles from the fillo. Place each circle into a 5-inch by 1 1/2- inch deep individual ramekins pressing fillo against bottom and sides. Repeat once to make 4 ramekins.
  8. Divide lamb mixture into 4 equal parts and fill fillo. Slightly fold in fillo over the filing. Do not completely enclose filling.
  9. Bake ramekins in preheated 350 degree F oven for 20 – 25 minutes or until golden brown.
  10. Serve warm on a serving plate and garnish with parsley.

Prep Time: 50 Min | Cook Time: 1 Hr | Yield: 4 individual ramekins

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