WITH YOUR WINE

Couscous jambalaya

Couscous, which is actually pasta and not a grain, is usually thought of as a side dish.But taking this approach turns it into an easy main course — and you can use up almost any leftover vegetable or chicken in the refrigerator (the amounts in the recipe for those items are suggestions; this is something you can make your own). Serve any white, food-friendly wine with it.

Serves 4-6, takes 30 minutes

3 Tbsp olive oil

3 c couscous

4 1/2 c chicken or vegetable stock

3 cloves garlic, chopped

1 onion, chopped

1/2 bell pepper chopped

1 stalk celery, chopped salt and pepper to taste

4-6 c cooked chicken, shrimp, sausage, or beef

1.Place the olive oil in a large saucepan and warm over medium heat. When it’s hot, add the onion, bell pepper and celery, and sauté until the onions are soft, minutes. Add the garlic and couscous and mix well, coating the couscous with the oil.

2. Add the chicken or other meat and stir. Add the stock and salt and pepper and mix well.

3.Bring to a boil. When it’s boiling, cover, turn the heat to low, and let the couscous steam for 7 to 10 minutes. It should be moist but not soupy.

ask the WINE GUY?

WHAT’S THE DIFFERENCE BETWEEN A GRAPE VARIETAL AND A GRAPE VARIETY?

Nothing, really. Varietal is the more technical term for the grape variety.

—JEFF SIEGEL

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