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.
Preheat oven to 375ºF.
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.
Lay out grape leaves on a large cutting board or clean surface, vein-side up.
Place a large spoonful (approximately 1 ½ tablespoons) of the couscous mixture into the centre of each leaf.
Fold the bottom portion of the leaf over the filling to gently seal.
Start to roll the leaf forward, tucking in the sides as you go (like rolling a mini, leafy burrito).
Place into a medium-sized baking dish, pour remaining lemon juice over top, drizzle with olive oil and bake uncovered for 15 minutes.
To serve: Transfer to a serving dish, garnish with lemon slices and finish with another drizzle of olive oil. Serve warm.