25-Min Crispy Grape Leaf Rolls with Lemon & Lentil Sides
Tender grape leaves stuffed with herbed rice and pan-fried until crispy, served with warm lentil salad, couscous, and bright lemon. A restaurant-worthy Turkish dinner in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1 cup cooked white rice
- ½ cup fresh dill and parsley (chopped), divided
- 1 whole lemon (zested + juiced)
- 1 can (15 oz, drained) cooked lentils
- ¾ cup couscous
- 4 tbsp olive oil
Instructions
- 1
Rinse grape leaves and pat dry. Mix cooked rice, half the herbs, lemon zest, salt, and pepper in a bowl.
- 2
Place a grape leaf shiny-side down. Add 1 tbsp rice mixture near the center, fold sides inward, then roll tightly from bottom to top.
- 3
Heat 2 tbsp oil in a skillet over medium-high. Working in batches, place rolls seam-side down and pan-fry 2 minutes per side until edges crisp.
- 4
While rolls cook, warm lentils in a small pot with remaining herbs, half the lemon juice, and a pinch of salt.
- 5
Prepare couscous according to package directions. Fluff with remaining lemon juice and a drizzle of olive oil.
- 6
Plate rolls with warm lentil salad and couscous. Drizzle with remaining oil and serve with lemon slices.
Tools you’ll need
- medium bowl
- 12-inch skillet
- small pot
- cutting board
- fork or spoon for stirring
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