Most of our recipes (and most of our eating, if we’re being honest) involve meat in all its wonderful forms. But from time to time, we have to make things to eat with our meat, and one of our favorites is this couscous cooked in white wine.

Except couscous doesn’t so much cook as it sits in warm liquid—chicken stock and wine, in this case—and absorbs it. For this dish, we used a pinot grigio because we like to drink pinot grigio and had most of the bottle left over.

This easy recipe makes a side dish that’s full of flavor. And it goes really well with pork chops, short ribs, chicken or fish. And if you need a break from meat, it’s pretty great on its own, too.


White Wine Couscous
4 tablespoons butter
1 shallot, minced
½ cup white wine
¾ cup chicken stock
1½ cups pearl couscous
½ cup toasted pine nuts
½ cup dried currants
8 basil leaves, chiffonaded
Salt and pepper


Melt the butter in a saucepan over medium heat. Add the shallots and cook until translucent, about 5 minutes. Add the wine and the chicken stock and bring to a boil. Remove from heat, add the couscous and cover immediately. Let sit for 10 minutes, until the couscous has absorbed the liquid. Fluff with a fork, add the pine nuts, dried currants and the basil, as well as salt and pepper to taste.