Couscous, Feta and Currant-Stuffed Grape Leaf Rolls

Dolma. Stuffed grape leaves (traditional Caucasian, Turkish, Greek cuisine) on a blue plate with fresh herbs on a light background with olive oil, tomato and pepper. - stock photo
Getty Images
Prep Time
20 min
Cook Time
15 min
30 servings

These little guys make a bright and light appetizer that everyone will love. For something extra healthy, and equally delicious, try swapping out the couscous for some golden quinoa or bulgur wheat.

Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.



cup couscous, cooked
cup Feta cheese, crumbled
cup dried blackcurrants
cup Cerignola olives, finely chopped
Tbsp liquid honey
tsp ground black pepper
small red onion, diced (approximately ½ cup)
lemon, zested and juiced
salt, to taste
grape leaves, blanched
extra virgin olive oil


Step 1

Preheat oven to 375ºF.

Step 2

Place the couscous, feta, blackcurrants, olives, honey, pepper, onion, lemon zest and half of the lemon juice in a medium sized bowl and stir until well mixed. Add a pinch or two of salt if needed; it should be salty enough from the olives and feta.

Step 3

Lay out grape leaves on a large cutting board or clean surface, vein-side up.

Step 4

Place a large spoonful (approximately 1 ½ tablespoons) of the couscous mixture into the centre of each leaf.

Step 5

Fold the bottom portion of the leaf over the filling to gently seal.

Step 6

Start to roll the leaf forward, tucking in the sides as you go (like rolling a mini, leafy burrito).

Step 7

Place into a medium-sized baking dish, pour remaining lemon juice over top, drizzle with olive oil and bake uncovered for 15 minutes.

Step 8

To serve: Transfer to a serving dish, garnish with lemon slices and finish with another drizzle of olive oil. Serve warm.

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