- 4 1/4 cups water, divided
- 8 large Savoy or green cabbage leaves
- 3/4 teaspoon salt, divided
- 1 cup whole-wheat couscous
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 cans fire roasted tomatoes
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons chopped Kalamata olives or black olives
- 2 tablespoons chopped fresh basil
- Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes.
- Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes.
- Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan.
- Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
- Meanwhile stir olives and 2 tablespoons basil into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
- When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce.