Couscous Dolmades with Lemon Yogurt Sauce
A delicious twist on a Greek favourite, this hors d'oeuvre uses couscous in place of rice. Grape leaves are available at Greek, Middle Eastern, Italian and most supermarkets. Serve warm or at room temperature along with olives.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 63 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 7 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 1% |
| vit C | 7% |
| folate | 3% |
Suggested Recipes
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1/2 cup (125 mL) whole wheat couscous
1/3 cup (75 mL) currants
20 drained bottled grape leaves
6 oz (175 g) lean ground beef or lamb
1/4 cup (50 mL) pine nuts, toasted
1/4 cup (50 mL) each chopped fresh dill and mint (or 1/2 tsp/2 mL each dried)
2 tsp (10 mL) grated lemon rind
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) sodium-reduced chicken or vegetable stock
Lemon yogurt Sauce
Preparation:
In large heatproof bowl, combine couscous and currants. Pour in 1/2 cup (125 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
Meanwhile, rinse grape leaves; remove tough stems.
Add beef, pine nuts, dill, mint, lemon rind, salt and pepper to couscous; mix with fork to combine. Roll by 2 tbsp (25 mL) into cigar shapes, pressing lightly to hold together. Place in centre of grape leaf; fold in sides of leaf and roll up tightly.
Place snugly in single layer, seam side down, in 11- x 7-inch (2 L) glass baking dish. Pour in chicken stock; cover and bake in 350°F (180°C) oven until most of the liquid is absorbed, about 1 hour. Serve hot or cold with Lemon Yogurt Sauce for dipping. (Make-ahead: Let cool for 30 minutes; cover and refrigerate for up to 24 hours.)
Additional Information
Source
Canadian Living Magazine: August 2005
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