Add a little shredded chicken or crumbled sausage for a hearty one-dish meal; substitute vegetable broth to make it vegan. It's an utterly flexible dish, and we're going to the kitchen to eat our leftovers now!
Recipe: Israeli Couscous with Chard
Israeli Couscous with Chard
serves 2
1 3/4 cup chicken or vegetable broth
1 1/4 cup Harvest Grain Blend or Israeli couscous
Drizzle olive oil
3 large cloves garlic
1 teaspoon whole white cumin
1 dried red chili pepper (optional)
4 cups chopped chard
1/4 cup chicken or vegetable broth
1 teaspoon coarse salt
1 tablespoon balsamic vinegar
Heat the broth to boiling in a small saucepan. Stir in the grains and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside.
Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don't let it brown.
Add the chopped chard and turn the heat to medium. Saut' for about 5 minutes, or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted.
Add salt to taste, and vinegar, and serve.
Tags
Main Dish, Vegetable, Healthy, Vegetarian, Pasta, Quick, Side Dish, One-dish Meal, Vegan, Rice & Grains, Easy, spring recipeRelated Links
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Comments (7)
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TOTALLY making this recipe!!
view SallyGirl's profile
I've had that grain from Trader Joes, and the combination is great. Made with chicken broth plus a little lemon juice or zest, its a very flavorful side dish. I can't wait to try it with the flavors in this recipe!
view jcpoodle's profile
I made this and I absolutely love it. I did have to cook my TJs grains a little longer than 15 min. More like 20, plus I had to add more liquid to accomplish that, but then again I also made a larger portion for more leftovers for lunch.
view FromTheFuture's profile
Yummy! I made the entire bag of grains for the 4 of us (so we could have leftovers for lunch), and also sauteed some "sundried tomato" chicken sausage. I definitely recommend this for a cheap and easy weeknight meal.
view SisterRae's profile
i made this tonight for my weekly sunday night dinner/Wire and L Word viewing. I doubled the recipe since there were 3 of and added some sausage. What a perfect peasant meal for a miserable February eve.
view liser's profile
I had a bad experience with chard last week ... used it in a recipe for black beans and squash with swiss chard, and the chard gave everything that sort of ... vegetal, grassy, almost moldy taste. Is that what chard is supposed to taste like? I last made this dish with kale and loved it ... this was awful!
view Jane's profile
I made this recipe last night. I added turkey & chicken portabella sausage (cooked out of the casing) and topped it with roasted pine nuts. It went well with the bottle of Zinfandel I opened to celebrate Obama's inauguration. It was delicious and quick enough that I got to watch plenty of the ball coverage! I will definitely be making this one again.
view allijean's profile