Dolmades with Sicilian Couscous

refine a little oil, salt and soup. Fry the minced lamb in oil with salt, pepper, garlic and parsley and later wrap it together with the long grain rice in portions in the vine leaves to form a parcel.

Cut the peppers in half and fry them in oil all around. Dice the tomatoes and lightly roll them with garlic, basil salt and pepper also in oil to form a ragout. Roast the pine nuts in brown sugar.

Arrange the vine leaves on a plate and decorate with a slice of lemon and parsley. On a second plate, place the couscous in the center and add the peppers in a star shape. Put the tomato ragout on top and sprinkle everything together with some of the toasted pine nuts.

from Trentino in Italy.

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