Couscous With Swiss Chard and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Adapted from a recipe by Washington Post columnist Stephanie Witt Sedgwick. This is one I'd like to try. Her trick for peeling tomatoes is to cut an X in the bottom, put in hot water for about 3 minutes, then transfer to cold. To seed tomatoes, cut in half and gently squeeze out the seeds. To julienne basil leaves, her tip is to roll them then cut in strips. Ingredients:
2 cups cooked whole-wheat pearl couscous or 2 cups regular couscous |
1 tablespoon olive oil |
1 1/2 tablespoons garlic, finely chopped |
1 1/2 cups plum tomatoes, peeled, seeded and julienned |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon fresh ground black pepper (or to taste) |
3/4 lb swiss chard, rinsed well and chopped (tough stems removed) |
1/3 cup white wine |
5 -7 large basil leaves, julienned |
Directions:
1. Heat oil in a large skillet over medium heat, then cook garlic for 1 minute, stirring, until just softened but not browned.
2. Add the tomatoes, then season with salt and pepper to taste; cook for 3 minutes, stirring occasionally.
3. Add the chard and white wine; cover and cook for 3 to 4 minutes, until the chard starts to wilt. Uncover, stir and cook for 3 minutes more, until completely wilted.
4. Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss.
5. Remove from heat and gently stir in basil; adjust seasoning as needed.
6. Serve warm or at room temperature.
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