Stuffed Vine Leaves with Couscous

For stuffed vine leaves, blanch the fresh vine leaves in a pot with enough water, remove from the pot and rinse in cold water.

Mix ingredients for the tomato sauce. Clean and chop the herb mushrooms. Chop garlic as well. Wash the lentils and rinse well in a sieve.

Roast pistachios in olive oil, stew garlic briefly, add herb mushrooms, lentils and soup and simmer for 5 minutes.

Season to taste with salt and pepper. Turn off stove, sprinkle in couscous and let swell for 10 minutes.

Place grape leaves with veins facing up, top each with a tablespoon of the mixture, fold sides over and roll up tightly.

Pierce all rolls a few times at the top. Place in a large enough pot so that all rolls can be side by side.

First line the bottom with 2-3 vine leaves, then spread the rolls. Pour tomato sauce over the rolls.

Weigh down with a plate so that the rolls cannot rise. Bring to a boil and simmer gently over low heat for about 45 minutes.

Arrange the finished vine leaves and sprinkle with chopped pistachios.

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