Lamb and Couscous Salad with Chickpeas, Mint and Feta

Lamb gets a lighter touch in this Mediterranean style salad from The New York Times. Couscous, chick peas and crumbled feta add interesting elements of texture, while raisins and tomatoes contribute sweetness, and the combination of fresh mint and lemon juice brings the dish alive.

The salad is quick and easy to make and the flavors invite a number of compatible wine choices. A summer favorite would be a Côtes-du-Rhône rosé from France, a typically a blend of the red grapes Grenache, Syrah, and Cinsault or Mouvedre. It has the body of a hearty red, yet a lighter touch, like the salad, and is extremely refreshing when chilled. Traditionalists may opt to stick with a regular red Côtes-du-Rhône or a Syrah from California or Washington State. These wines meet the assertive flavors of the salad head-on and bring out the best in the lamb. For the recipe, please visit www.nytimes.com .

–Felicia M. Sherbert