Loved it even though I skipped the last step (where everything is cooked together).
Mediterranean Couscous Cabbage Rolls
From EatingWell: November/December 2010
We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don’t worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine. As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed. Serve with roasted butternut squash tossed with olive oil, cinnamon and garlic. To double this recipe, use 2 large skillets and prepare one 4-serving recipe in each.
15 Reviews for Mediterranean Couscous Cabbage Rolls
This is a good jumping off point for a lovely vegetarian entree. I made the recipe as listed for and Eating Well dinner party and the results were a bit bland. The other diners (not vegetarians) suggested adding some ground turkey or beef to the couscous mixture.
Very good, the couscous soaked up whatever juice there was so I added a can of tomato sauce. I will definitely be making this again.
Another wonderful healthy and delicious EW recipe. Like the previous post, I also used canned tomatoes (petite cut in juice). The cinnamon in the sauce was a perfect taste addition.
I changed a few things, but enjoyed. I used Near East couscous (garlic & olive oil flavored) I also used feta with Mediterranean herbs for more flavor. I left out the olives (kids don't like). I used 2 cans of plain diced tomatoes instead of fresh. I mashed them a bit as they cooked down.
Added extra mint, sugar and vinegar to our liking. The sauce came out nice and tangy.
I might add Boca Crumbles next time for the kids. Overall this is a good recipe that needs a little adjusting to your taste.
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