Couscous Stuffed Cabbage Leaves

• 1 tablespoon butter
• 1 tablespoon chopped garlic
• 1 cup dry couscous
• 1 cup water
• 2 tablespoons black olive paste
• 1 teaspoon dry basil
• 1/4 cup chopped sun-dried tomato
• 1/8 cup parmesan cheese or 1/8 cup asiago cheese
• 4 large cabbage leaves
• 1 (15 ounce) can marinara sauce
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375u0b0F.
2. Saute garlic in butter over med hi heat, add dry couscous and stir for 1 minute.
3. Stir in water, cover and remove from heat. Leave aside covered for 5 minutes.
4. In large pot with 3 inches boiling water add cabbage leaves that have had 3" of thickest vein cut out. Cover and allow to soften in steaming water.
5. Remove leaves from water and lay out on flat surface.
6. To couscous add tempanade, basil, sun dried tomatoes, and parmesan or asiago cheese. mix well and distribute on to each cabbage leaf.
7. Fold sides and roll couscous mixture into leaves setting each into a bread pan. Cover with marinara then mozzarella.
8. Bake for 20 minutes and serve.

butter, garlic, couscous, water, black olive paste, basil, tomato, parmesan cheese, cabbage, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/couscous-stuffed-cabbage-leaves-329585 (may not work)