Couscous Dolmades with Lemon Yogurt Sauce
Couscous Dolmades with Lemon Yogurt Sauce
Photography by Matthew Kimura
This recipe makes 20 servings
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 |
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.
Ingredients
- 1/2 cup whole wheat couscous
- 1/3 cup currants
- 20 drained bottled grape leaves
- 6 oz lean ground beef or ground lamb
- 1/4 cup pine nuts, toasted
- 1/4 cup each chopped fresh dill or mint, (or 1/2 tsp/2 mL each dried)
- 2 tsp grated lemon rind
- 1/2 tsp each salt and pepper
- 1 cup 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.)
Source : Canadian Living Magazine: August 2005
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