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Matt Cole
 
June 21, 2012 | Matt Cole

Simple Couscous with Chablis

There is nothing quite as refreshing as a cool glass of white wine on the patio in the summertime.  Burgundy is my personal favorite region for white wines, and one of my favorite regions within is Chablis.

One of the most legendary producers of chardonnay in Chablis is Domaine Christian Moreau.  The Moreau Family can trace back their domain's lineage for six generations to its founding in 1814.  The domain is located in the very heart of Chablis country, on the left bank of the Serein River. They scrupulously harvest and sort this wine by hand and ferment in all stainless on lees for 10 months. There is a great texture to this crisp, clean wine.  Aromas of apple and white flower emerge, with flavors of lemon and crushed stone. 

Christian Moreau Chablis 2011 is a perfect pairing for summery fair, such as the grilled vegetable couscous recipe below.  I use this as a side dish for grilled fish or as light lunch in the warm weather.  It is great hot, cold, or at room temperature.   

Grilled Vegetable Couscous with Lemon Tarragon Dressing
paired with 
Christian Moreau Chablis 2011

Ingredients
1 Yellow or Orange Bell Pepper
3 Small Zucchini
3 Portabella Caps
1 Large Spanish Onions
1 Cup of Cherry Tomatoes
1 ½ Cups Mediterranean Couscous

Dressing
1 Shallot
Zest and Juice of 1 Lemon
½ ounce Minced Fresh Tarragon
1/3 Cup Extra Virgin Olive Oil
1 tsp Sugar
2 Tsp. Dijon Mustard
Salt and Pepper to Taste

Directions:
1. Make the dressing: Mince the shallots and the tarragon.  Zest and juice the lemon into a bowl and add: mustard, shallots, tarragon, sugar, salt and pepper, and whisk in the oil.

2. Slice the zucchini lengthwise, slice the onions into large rings, remove gills from the portabella mushrooms, and cut the bell pepper in half and de-seed.  Toss with olive oil and salt and pepper.  Place on hot grill, turning until onions and mushrooms are caramelized and the zucchini and peppers are al dente. 

3. Move vegetables from the grill onto a cutting board and slice into bite-sized pieces.  Slice the cherry tomatoes in half.

4. Place the couscous in a heat proof mixing bowl, bring 2¼ cups of water to boil and pour over the couscous. Cover with plastic wrap and let sit for five minutes.  Fluff with fork. 

5. Add the vegetables and the dressing and toss together.  Adjust seasoning as necessary.

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