Artichoke Couscous Dolmades These stuffed grape leaves are delicious Greek style appetizers. It is very satisfying as the plate of dolmades grows, each shaped according to the size of the leaves. Garnish with lemon slices. 1 c. couscous    2 c. water 1/2 c. finely chopped canned chopped artichokes 1/2 c. finely crumbled feta cheese 2 tbsp. sautéed garlic chopped chives to taste squeeze or two of lemon juice 2 or 3 heaping tbsp. tomato paste 1 tsp. fresh minced oregano salt and freshly ground pepper or crushed red chili peppers to taste 1 jar preserved grape leaves Bring couscous and water to boil, uncovered. Reduce heat to low, cover and cook until water is absorbed and couscous is done, about 10 minutes. Cool. Add rest of ingredients to taste. Pull grape leaves out of jar. Rinse the brine from several at a time, letting drain in colander. Lay a grape leaf out flat on cutting board in front of you, stem side closest to you and sticking up. Place a teaspoon or two of filling lengthwise on leaf, horizontally, forming a “log.” Fold each vertical side over ends of filling “log”, then roll leaf over filling from bottom, stem side up. Continue until filling is gone. Good chilled, but room temperature brings out best flavor. Fresh Kosher Dill Pickles