Loaded with the garden fresh vegetables this summer veggie couscous is topped with sauteed tilapia and paired with remarkably versatile garnacha wine. #GarnachaDay #LoveGarnacha
In honor of this year’s Garnacha Day I am teaming up with Wines of Garnacha to bring you this Mediterranean dish inspired by Tarla Mediterranean Grill, in Napa, CA. Sauteed tilapia, garden fresh vegetables, lemon dill couscous, and of course Garnacha wine.
The veggies are sauteed, then cooked down into a chunky sauce, which is then tossed with the couscous prior to serving. As the two come together, it creates a wonderful depth of flavor that is only rivaled by the wine. The tilapia is seasoned very simply then quickly sauteed on the stovetop, completing this ideal end of summer dish.
If you aren’t familiar with Garnacha wines, keep reading, because it’s definitely a varietal worth knowing. Available in both a red and white grape, the origins of Garnacha date back to the 12th century along what is now the eastern side of Spain.