Preheat oven to 200˚C (180˚C fan forced). Combine capsicums, eggplant, onion, sweet potato, olive oil and McCormick Moroccan Seasoning in a large bowl, toss together well. Spoon vegetable mixture evenly over the base of a baking paper lined baking tray. Roast for 20 minutes, turn vegetables and add cherry tomatoes. Return to oven and roast a further 10 minutes or until browned. Transfer vegetables to a large bowl and set aside to cool slightly.
Crumble the stock cube into a small heatproof bowl, add couscous and ½ cup (125mL) boiling water, stir and cover tightly with plastic wrap. Stand for 5 minutes, or until water is absorbed. Fluff up the couscous with a fork and add to vegetable mixture with fetta and coriander, mix well.
Lay a sheet of filo horizontally on a flat surface, brush with oil, lay and brush a second sheet overlapping the longer edge by 10 cm. Repeat with another 2 sheets positioning vertically and overlapping the shorter edge by 10 cm. Continue alternating positioning with remaining oil and 8 sheets.
Place the vegetable mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling and roll up tightly to enclose mixture.
Place seam side down on a baking paper lined baking tray and bake for 30-40 minutes or until the pastry is a deep golden colour. Allow strudel to rest for 5 – 10 minutes before slicing and serving with a green salad heavily dressed with lemon and olive oil.
The vegetables in this recipe can be varied to suit your taste, be adventurous!