Couscous Dolmades with Lemon Yogurt Sauce Couscous Dolmades with Lemon Yogurt Sauce

Couscous Dolmades with Lemon Yogurt Sauce 150 Image by: Couscous Dolmades with Lemon Yogurt Sauce 150 Author: Canadian Living

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.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: August 2005


  • 1/2 cup whole wheat couscous
  • 1/3 cup currant
  • 20 grape leaves
  • 6 oz lean ground beef
  • 6 oz lean ground lamb
  • 1/4 cup pine nut toasted
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sodium-reduced chicken stock
  • 1 cup vegetable stock
  • Lemon Yogurt Sauce recipe


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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 227 mg
  • Protein 3 g
  • Calories 63.0
  • Total fat 3 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 5.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 7.0
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Couscous Dolmades with Lemon Yogurt Sauce