Chicken Couscous Burger with Apricot Tapenade and Mojito Coulis

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Mojito Coulis
1/3 cup custard style vanilla yogurt
2 teaspoons ginger puree
1 1/2 teaspoons spiced rum
2 tablespoons fresh mint, finely chopped
Apricot Tapenade
24 sun dried apricots
2 1/2 tablespoons honey
2 tablespoons chopped walnuts
1/2 teaspoon fresh ground pepper
1 teaspoon fresh minced garlic
3/4 cup cooked couscous
1 1/2 pounds fresh ground chicken
vegetable oil to grease rack
6 slices rosemary foccacia, sliced
1/4 cup softened butter
1 cup field greens



Pre-heat grill to medium-high heat. In a bowl, combine yogurt, ginger, spiced rum and 1 tablespoon of mint. Mix well, cover and refrigerate. In a small food processor, puree apricots and honey until a thick paste is formed. Cover and set aside. To make the chicken patties, combine walnuts, pepper, garlic, 1 tablespoon of mint, couscous and chicken in large bowl and mix well. Divide mixture evenly into 6 patties and shape to fit bread slices. Brush the grill rack with the vegetable oil. Carefully place the patties on the rack, cover & cook, turning once until done to preference. About 5 minutes on each side. During the last few minutes of cooking, brush the interior bread slices with butter. Lightly toast the bread by placing them on the outer edges of the rack for about 1 minute, rotating once. To assemble burgers, place a patty on a bread slice. Divide the tapenade evenly and place on top of each burger. Add evenly divided field greens and generously drip mojito coulis on top. Finish off with remaining bread slice and serve.