Dolmades - Stuffed Grape Leaves with Pork and Couscous
Serves 6

Directions

1. Blanch grapes leaves for 30 seconds to 1 minute or just until they change color.

2. Place blanched grape leaves in an ice bath to stop the cooking process. Set aside.

3. In a bowl, mix couscous, ground pork, shallots, salt, pepper, oregano, and sage.

4. Take one grape leaf and place a tablespoon of the pork mixture in the middle, forming a log. Fold the stem end over the filling, fold in the sides, and roll up neatly. Repeat with the other grape leaves.

5. Place stuffed grape leaves in a shallow pan gently with the fold-side down. Pour in lemon juice, olive oil and just enough water to cover rolled grape leaves.

6. Use a plate to keep the grape leaves submerged under the cooking liquid and cook for 1 hour and 30 minutes over low heat. Let cool in liquid.

7. Drain the liquid and serve warm or at room temperature. The Dolmades can be refrigerated for up to 5 days.