Couscous with Swiss Chard and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Ingredients:
1 cup(s) dried whole-wheat pearl couscous, such as riceselect brand |
1 tablespoon(s) mild olive oil |
3 medium clove(s) garlic, finely chopped (about 2 tablespoons) |
1 pound(s) plum tomatoes, peeled, seeded and cut into 1-inch-long, 1/4-inch- wide strips (about 1 1/2 cups) |
salt |
freshly ground black pepper |
3/4 pound(s) swiss chard (tough stems removed), rinsed well and cut into 1/2- inch-wide strips (about 4 cups) |
1/3 cup(s) white wine |
5 to 7 large basil leaves, stacked, rolled tightly, then cut crosswise into very thin strips (julienne; 2 tablespoons) |
Directions:
1. Cook the couscous according to package directions. When the couscous is tender, use a fork to fluff and separate.
2. Meanwhile, heat the oil in a large (10- to 12-inch) skillet or sauté pan over medium heat. Add the garlic; cook for 1 minute, stirring, until just softened but not browned. 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 about 3 minutes, until the chard had completely wilted. Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss to incorporate. Remove from the heat.
4. Gently stir in the basil, then taste; adjust the seasoning as needed. Transfer to a serving bowl. Serve warm or at room temperature. Makes 4 cups.
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