Coq au Vin over Couscous With(out) Toasted Pine Nuts

These recipes (Back to Basics, and How Easy is That) paired well together.  The coq au vin was decadent without being too rich, and the couscous was a great sopper-up-of-juices without detracting from the star of the show.  I, unfortunately, ran out of pine nuts – I must have used them all in pesto this summer.  Either way, it was a nice combination.  Also, I think coq au vin would be a lot more popular in the United States if it were labeled “chicken braised in wine and bacon.”

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Filed under dinner, Side dishes and Vegetables

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