Couscous with lemon, mushrooms and spinach and oven roasted chicken thighs, paired with a Casas Del Bosque Reserva Sauvignon Blanc (available at your local LCBO).
Wine Notes: Paper white with wonderful aromas of lime, gooseberry, canned green beans, tropical fruit, especially mango, and lemon. Zippy acidity and flavours of lime and gooseberry. The aromas seem especially affected by temperature. As the temperature rose from our serving temperature of 8 degrees Celsius, the vegetal aromas were replaced by more of a tropical fruit aroma. All were quite wonderful, but keep this in mind when serving.
Recipe (of sorts) for the couscous:
In a medium saucepan, heat a couple tablespoons of olive oil. Toss in 1 cup medium couscous, heat a couple of minutes until it smells nutty. Then pour in 2 cups water (or broth if you prefer). Bring to boil, remove from heat and set aside.
While couscous is absorbing the water, saute half a dozen or so sliced cremini mushrooms in a tablespoon or two of olive oil. Part way through the saute, add one clove garlic, finely minced or through a garlic press. Toss in a couple of handfuls of washed, baby spinach. Cook until wilted. Season with black pepper.
Fluff the couscous with fork after water is absorbed. With a rasp, grate the zest from one lemon into the couscous. Fluff again and add to pan with sauteed mushrooms and spinach. Toss together and you are ready to serve. Slice your zested lemon into sections and serve with the couscous. A fresh squeeze of lemon juice really makes this couscous pop.