For the chard couscous strudel, first prepare the strudel dough. Then sauté the onion and garlic in oil, add the chard and simmer everything for 5 minutes.
Stir in the pre-cooked couscous and let everything get hot. Season well with pepper and salt. Pull out or thinly roll out the strudel dough, which has rested for at least 1/2 hour, and sprinkle well with breadcrumbs.
Spread the chard-couscous mixture on about half of the dough. (Leave edge to fold over). Now spread the crumbled feta and the chopped, dried and drained (collect oil) tomatoes evenly over the entire surface of the dough and drizzle everything still with the collected oil (save the rest of the oil).
Finally, roll up the strudel and place it on a baking tray prepared with baking paper. Spread the rest of the oil generously over the rolled strudel and put everything in the preheated oven.
The baking time is 25 minutes at 200 °C. Since the filling is already cooked, only the strudel dough needs to be cooked, it should be lightly browned.