This is so tasty and so easy to put together, you’ll want to make it, and variations of it, your go-to side. The couscous in this recipe is the kind you pour boiling liquid over and let stand until the liquid is absorbed. You can also use Israeli couscous, which requires cooking. Again, any green will be good here, just the sauté time will differ. You can also add, if you wish, any number of seasonings, such as red pepper flakes, curry powder, or other spice mixes. This tastes great on its own, but embellishments are always welcome.
1 c raw couscous
1 bunch Swiss Chard, washed
1/4 c extra-virgin olive oil, or other vegetable oil
2 – 3 cloves garlic, minced
salt and pepper, to taste
seasonings, such as cayenne, curry powder, chile powder, etc.
4 – 6 scallions, chopped
1 lemon, cut into wedges, or 2 – 3 T lemon juice, for serving
1. Prepare couscous according to package directions or your own method. Place in a serving bowl and fluff and separate grains.
2. Separate chard leaves from stems. Chop stems. Keep separate from leaves. Chop leaves.
3. Heat oil in a large skillet. Add garlic and chard stems and cook, stirring for about 3 minutes. Add leaves, in bunches, in necessary, and continue cooking until leaves are tender.
If using seasonings, this is a good time to add them. Remove from heat and stir skillet contents into couscous.
4. Scatter chopped scallions over, and, drizzle with lemon juice, if using. If using lemon wedges, provide each serving with a lemon wedge which is to be squeezed over the salad.