The best red wine with couscous

The art of pairing food and wine is a culinary tradition that aims to enhance the flavors of a dish by pairing them with those of a carefully selected wine. Couscous, an emblematic dish of Maghreb cuisine, is known for its richness in flavors and fragrant spices. It is essential to choose a wine that complements and balances these flavors without overpowering them.

Martin's Tips

For couscous, fruity and medium-bodied red wines are often recommended. These wines, with their suppleness and balanced acidity, harmonize perfectly with the diversity of couscous flavors. A light to medium red wine, such as a Côtes du Rhône or a wine from the Rhône Valley like the 2018 vintage from our estate, can be an excellent choice. These wines are known for their spicy notes that can complement the couscous spices without overpowering them.

It is also possible to turn to rosé wines, which can offer freshness and complexity that meet the challenge of couscous spices.

In Conclusion


The food and wine pairing for couscous depends on several factors: the specific recipe chosen, personal preferences, the context of the tasting.

In general, a fruity and medium-bodied red wine or a rich and deep rosé wine are safe choices that will enhance the complex and delicious flavors of this traditional dish.

The important thing is to find a balance that allows each element to shine without dominating the others, creating a harmonious and memorable gastronomic experience.

Terra 6840's recommended traditional couscous recipe:

You will need:

  • 1 kg of medium durum wheat semolina
  • 800 g of lamb shoulder, cut into pieces
  • 4 chicken thighs
  • 500 g of merguez sausages
  • 3 zucchinis, cut into pieces
  • 3 carrots, sliced
  • 2 turnips, cut into quarters
  • 1 minced onion
  • 1 can of drained chickpeas
  • 2 tablespoons of tomato paste
  • 1 bunch of fresh chopped coriander
  • Some celery stalks
  • Spices: 1 teaspoon of cumin or turmeric, 1 teaspoon of ground coriander, 1 teaspoon of ras el hanout, a pinch of saffron
  • Salt and pepper to taste
  • Olive oil

Traditional couscous recipe:

1. Start by preparing the semolina according to the package instructions, usually by moistening it with salted water and letting it swell before working it with a fork to make it airy and light.


2. In a large pot, sauté the minced onion in a little olive oil until translucent. Add the lamb and chicken pieces and brown them on all sides.


3. Stir in the spices, tomato paste, and celery stalks. Cover with water and simmer for about 1 hour.


4. Add the vegetables and chickpeas, and continue cooking until everything is tender, about 30 minutes more.


5. In a separate pan, grill the merguez sausages until well cooked.


6. To serve, place the semolina in a large dish, place the meat and vegetables on top, and garnish with the merguez sausages. Drizzle everything with the cooking broth and sprinkle with fresh coriander.

This traditional couscous is a friendly dish to share with family or friends. It reflects a rich culture and a know-how passed down from generation to generation. Don't hesitate to accompany it with a good Côtes du Rhône!