Wed, 18 Jan 2006
Italian Stuffed Grape Leaves
Yeah, I know "Stuffed Grape Leaves" and "Italian" are hardly thought of as complimentary ideas, but I need to go grocery shopping and this is what popped in my head when I got hungry for stuffed peppers, couscous and stuffed grape leaves.
In a pot, put in some vegetable broth (I just used broth from the giant pot of vegetable soup I made earler this week) and a bit of butter. Throw in some capers, chopped green olives, chopped roasted red peppers, a bit of dill, parsley, a dash of cumin. Bring to a boil. Add couscous and a pile of seasoned bread crumbs. Stir, reduce heat to low, cook until couscous is almost done. Cool.
De-stem some grape leaves (this makes a lot). Take a large pot, drizzle sirarcha chili sauce on the bottom (don't as me why, I just did). Wrap couscous in grape leaves in the manner of stuffed grape leaves, stack in pot. Cover with a bit of tomato sauce. Cook on medium heat for about an hour.
Verdict: fairly tasty. Next time I'll add some finely chopped mushrooms.