There’s not enough time in, well, existence, where I’d be able to guess what this is without Google or someone telling me. Couscous I know is rice-ish because I use to make it for myself, at least before I got tired of how long it takes to boil in water. Dolmas though? Just no way dude, trust me.

Still though, it looks tasty, and isn’t that what counts?

– 2 tablespoons olive oil

– 1⁄2 cup minced onion

– 1 cup couscous

– 11⁄2 cups vegetable broth, homemade (see Light Vegetable Broth) or store-bought

– 1⁄4 cup chopped golden raisins

– 1⁄4 cup chopped cashews

– 2 tablespoons minced fresh parsley

– Salt and freshly ground black pepper

– 1 (16-ounce) jar grape leaves, drained, rinsed, and patted dry

– 2 tablespoons fresh lemon juice

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the couscous and stir in the broth, raisins, cashews, parsley, and salt and pepper to taste. Cover and remove from the heat. Set aside for 5 minutes.

Trim the stems from the grape leaves. Place one grape at a time leaf on a cutting board, shiny side down. Place about 1 tablespoon of the couscous mixture near the stem end and fold the sides of the leaf over the filling. Beginning at the stem end, roll up the leaf firmly into a neat roll. Repeat with the remaining ingredients and grape leaves.

Place the stuffed leaves in a large skillet. Add enough water to cover along with the remaining 1 tablespoon of oil and the lemon juice. Cover and heat to a simmer. Cook over low heat until tender, about 30 minutes. Uncover, remove from the heat, and set aside to cool. Use a slotted spoon to transfer to a serving plate. Serve at room temperature… Makes about 20 grape leaves.