Filling
3 cups couscous or rice
½ cup currants
½ cup toasted pine nuts
2 tsps thyme
¼ cup fresh dill
¼ cup fresh mint
½ cup sundries tomatoes or prosciutto
½ tsp white pepper
1 tsp salt
1 TBLS chopped parsley

4 cups chicken or vegetable stock

Place all ingredients in a large shallow dish. Boil chicken stock and pour over all ingredients. Moisten with half the marinade and let rest for 20 minutes.

Marinade
1 ½ cup olive oil
½ cup lemon juice
zest of 2 lemons
½ tsp cinnamon

Fill grape leaves and place in baking dish. Cover with remaining marinade and bake for 35 minutes.

Chill and serve with Feta dip.