Vegetarian Stuffed Grape Leaves with Couscous and Vegetables
Vegetarian Stuffed Grape Leaves with Couscous and Vegetables is a delicious and healthy dish that is perfect for any occasion. This dish is a great way to enjoy the flavors of the Mediterranean without any meat. The combination of couscous and vegetables makes this dish a filling and satisfying meal that is perfect for lunch or dinner.
Ingredients (serves 4):
- 1 cup couscous
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped eggplant
- 1/2 cup chopped tomato
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 16-20 grape leaves
Instructions:
1. In a large bowl, combine couscous and vegetable broth. Cover and let stand for 10 minutes.
2. In a skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, eggplant, and tomato. Cook until vegetables are tender, about 10 minutes.
3. Add cooked vegetables to the couscous mixture. Add parsley, mint, dill, lemon juice, salt, and pepper. Mix well.
4. Preheat oven to 375°F.
5. Rinse grape leaves and pat dry. Place a grape leaf on a flat surface, shiny side down. Spoon 1-2 tablespoons of the couscous mixture onto the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
6. Place stuffed grape leaves in a baking dish. Drizzle with olive oil and bake for 20-25 minutes, or until heated through.
7. Serve hot or cold.
Appearance and Taste:
Vegetarian Stuffed Grape Leaves with Couscous and Vegetables is a beautiful dish that is sure to impress your guests. The grape leaves are stuffed with a flavorful mixture of couscous and vegetables, and the dish is topped with a drizzle of olive oil. The dish has a fresh and vibrant taste, with the flavors of the vegetables and herbs coming through in every bite.
Type of Dish: Vegetarian Appetizer
Main Ingredients: Couscous, Grape Leaves, Vegetables
