Put the couscous in a bowl, pour on the tomato juice and mix well.
In a small pan, heat the olive oil with the cumin seeds until they colour a little, then pour the contents of the pan over the couscous. Add the sun-dried tomatoes and basil, and mix everything together. Cover with cling film and leave for 20 minutes.
Before using the stuffing, mix again thoroughly, then taste and adjust the seasoning, if necessary. Lay one vine leaf on a board at a time, pointed end facing away from you. Place a good spoonful of the mixture in the centre, then form it into a sausage shape running left to right. Roll the end of the leaf closest to you over the mixture, then fold in both sides towards the centre. Roll the ‘sausage’ away from you, keeping it firm. Place on a tray with the seam of the pointed leaf on the bottom to help it keep rolled. Continue to roll the remaining stuffed leaves.
Cover with cling film and place in the fridge for at least an hour to firm up. Serve within 3 hours.
Meanwhile, make the dip by mixing all the ingredients with a little salt to taste.
Place the dolmades on a platter with the bowl of dip.
© 2005 Peter Gordon. All rights reserved.