Couscous Bergers with Pomegranate Glazed Sauce

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Glazed Pomegranate Sauce
2 tablespoons pomegranate glaze
2 talbespoons extra virgin olive oil
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon honey
2 pounds ground lamb
1/2 cup grated onion
1/4 cup plain couscous
1/4 cup chopped fresh mint leaves
2 tablespoons ground dried sour grape
2 teaspoon kosher salt
1 teaspoon ground black pepper
vegetable oil, for brushing the grill rack
6 small pita breads
1/4 pound baby spinach, washed & drained



To make the glazed pomegranate sauce, combine all of the ingredients in a bowl and mix well. Cover and refrigerate until serving. Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat gas grill to medium-high. To make the patties, combine the lamb, onion, couscous, mint, sour grape, salt and pepper in a large bowl. Handling the meat as little as possibe to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly. To assemble the burgers, slice off and discard about one-fourth of each pita bread and spread the bread apart to form a pocket. Stuff a patty into each pocket with an equal amount of the spinach toped with the pomegranate sauce.