Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
In a side dish, combine white wine and dry herbs. Set aside.
Preheat over to 325.
To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.