Wine and food pairing Coucous!

Couscous, originally from the Maghreb, is a preparation based on durum wheat semolina, usually accompanied by meats, vegetables and spices. Due to the diversity of ingredients and flavors it can contain, the choice of wine can vary depending on the specific components of couscous.

Vegetarian couscous

For a vegetarian couscous, dominated by vegetables such as carrots, chickpeas and zucchini, a dry, fruity white wine can be an excellent option. A Sauvignon Blanc or a Pinot Grigio can bring fresh citrus and herbal aromas, complementing the lightness of the vegetables.

Couscous with Spices

If couscous is spiced with Mediterranean spices such as cumin, coriander and paprika, a spicy red wine may be appropriate. A Grenache or Syrah from southern France, or even a Zinfandel from California, can respond to the complexity of the spicy flavors. Organic wines from domaine de la Ferme Saint-Martin or those from Domaine Pique-Basse are good choices for this dish.

Couscous with Red Meats

Couscous with red meats, such as lamb, can pair harmoniously with a robust red wine. A Merlot or Cabernet Sauvignon, especially those from Languedoc or Napa Valley, can complement the richness of the meat. Wines from Mas des Brousses will be excellent choices for this dish.

Fish Couscous

For a couscous with fish or seafood, a dry, mineral white wine may be preferable. A Sancerre or a Muscadet du domaine de la Haute Févrie can offer a maritime freshness that pairs well with the delicate notes of the fish.