For the couscous strudel, make a strudel dough from the ingredients. Wrap in plastic wrap for half an hour and let rest.
Pour hot water over the couscous and wait until all the liquid is absorbed. Sauté leeks and carrots in oil, add spices and herbs, remove from heat and let cool slightly.
Mix in whipped cream and egg, spread the mixture on the drawn out strudel, roll it up, brush with melted butter. Bake in the oven at 180 °C for about 30 minutes.
Let the couscous strudel cool down and cut it into pieces.