Dolma with Couscous and Sun-dried Tomatoes

I have been looking at this recipe from the book "Pies" by Yu. Vysotskaya for a long time. But somehow it didn't work out, then there were no grape leaves, then I forgot about it, then there was not enough time ... And then the hour came, and I did it! I really liked this dolma. The son called it "girly food" (well, of course, he now has everything without meat for girls, his age). Husband's comment - "perfect snack". Definitely, I will add it to the "permanent" recipes. I want to say a little about the sauce and couscous. I will write the recipe as it was in the book. But I did not add lemon juice to the sauce, because the sour taste in the grape leaves and in the yogurt itself was enough for me. And you, if you cook, be guided by your taste. I had couscous from Mistral, it's crumbly. But the couscous from "Agroalliance" is more like "porridge". For this recipe, it's best to use less crumbly couscous. This will make the filling easier to wrap and, when dipped in the sauce, it will not fall out of the grape leaves.

Ingredients

• couscous 100 g
• sun-dried tomatoes in oil 6 pcs.
• grape leaves 10-15 pcs.
• basil bunch (a)
• tomato juice 2/3 glass (s)
• olive oil 2 tablespoons
• tmin 1/2 h.
• coriander 1/2 tsp.
• salt, freshly ground pepper to taste
• lemon 1 pc.
• parsley bunch (a)
• fatty natural yogurt or sour cream 100 g
• olive oil 1 tablespoon
• salt, freshly ground pepper to taste

Directions

1. Pour the couscous with boiling tomato juice and leave to swell under the lid. Chop the basil finely. Cut the sun-dried tomatoes. Heat a dry frying pan, add caraway seeds and coriander grains into it (if ground coriander, add it to butter). When the spices begin to crackle, add oil, warm up a little and remove from heat. Add the tomatoes and basil to the pan, stir and add to the couscous, season with salt, pepper and mix well.
2. Rinse the grape leaves and dry with a paper towel. Place the couscous filling on the grape leaves and roll up in envelopes. Finely chop the parsley. Grate the lemon zest on a fine grater, squeeze the juice from the lemon half.
3. Prepare the sauce: combine yogurt, parsley and lemon zest, pour in 1 tbsp. lemon juice and olive oil, season with salt, pepper and stir. Serve dolma with sauce.