Couscous with Swish Chard, Raisins & Feta

couscous with swiss chard, feta & golden raisins

After posting Brown Butter Biscuits with Sausage Gravy & Baked Caramel Apple Donuts, I felt the need to balance out my indulgences with something on the healthier side. Last Sunday afternoon while Casey worked in the basement and Cooper napped, I made this yummy couscous dish. I stood at my kitchen island, chopping up a huge bunch of dark green & crimson leaves when all of a sudden, a cool draft wafted through the window. I breathed it in and realized that Autumn had arrived. With a little Ray LaMontagne playing in the background, I was in my happy place. Alone in the kitchen, a few pans sizzling behind me with a hearty fall recipe in the making…Life is good.

up close & personal!

Have I told you how much I love chard?  I’d never thought I’d say that because I absolutely hated it as a child. Chard is a good balance of bitter & sweet and it makes me feel like I’m being super healthy when I’m shoving fistfuls of it in my mouth. Red Swiss chard is an excellent pairing with the sweetness of the plump golden raisins, the hearty nuttiness of the chickpeas and the salty feta crumbles in this dish.  There’s soo many fun textures to venture through! The only thing I can’t figure out is whether I like this dish hot or cold because it’s fabulous both ways.  It’s definitely going in my fall rotation and next time I might add a poached egg on top…or perhaps some toasted walnuts to the mix?

Let’s get started!

Gather your ingredients. That red Swiss chard is pretty lovely, huh?

couscous and stuff

Chop up the stems of the chard.

stems vs. leaves

And then chop up the leaves. Gotta keep ‘em separated!! (cue the Offspring song)

leaves!

In a pan, toss your couscous with some olive oil & half of the garlic.

couscous

Add in your vegetable stock & reduce. After about 10 minutes the liquid absorbs & it’s raisin time!

golden raisin stirrage

While the couscous cooks, saute the chard stems with garlic & olive oil for about 5 minutes.

sautee the stems

Then add the leaves in with the chickpeas, water & some balsamic vinegar. Reduce & wilt!

leave wilting

Put a little couscous on the plate.

plating

Top it with the swiss chard & some crumbled feta!

nom

Now you are ready to welcome Fall!

Couscous with Swish Chard, Raisins & Feta

(recipe from Rachael Ray magazine)

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1 1/4 cup Israeli couscous
  • 1 14 oz. can vegetable broth
  • 2/3 cups golden raisins
  • salt & pepper
  • 1 bunch Red Swiss chard, stems and leaves chopped separately
  • 1 15 oz. can chickpeas, rinsed
  • 1 tablespoon balsamic vinegar
  • 2 oz. crumbled feta cheese

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring for 3 minutes. Add the vegetable broth; bring to a boil, Cover & lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.

2. Meanwhile, in a skillet heat the remaining tablespoon olive oil over medium heat. Add the remaining garlic & Swiss chard stems and cook, stirring occasionally for 5 minutes. Add the Swiss chard leaves, chickpeas, 1/2 cup water & balsamic vinegar and cover and cook until the chard is wilted-2 to 3 minutes. Season with salt & pepper and serve on the couscous and top with feta.

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12 Comments

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  • jul;ie
    September 25, 2010

    How yummy! A great feel good moment, that I will enjoy recreating for myself. I love these kind of dishes because you can always make them your own – which makes me feel creative – that always feels right. I’m going to add tart granny smith apple to the receipe you created.

  • September 25, 2010

    I like recipes where you can use both the stems and the leaves of chard. So many of them have you discard the pretty stems. This is totally my kind of dish!

    • September 25, 2010

      i TOTALLY thought of you throughout the process! I hope you make it/love it! xoxox

  • Kim
    September 25, 2010

    Oooh, that looks delish. I’ve recently started cooking with chard and kale, so I wanted to thank you for giving me new ideas. I like the idea of adding a poached egg for more protein. Will definitely be trying.

  • September 26, 2010

    I LOOOOVEEE Israeli Couscous. This looks delicious and will definitely be on my grocery list this week. Thanks:)

  • September 26, 2010

    OMGSH~soooo good. You have awesome pics, food and site. Thank you for being one of my inspirations.

  • September 26, 2010

    Mmmm this looks so tasty!

  • September 30, 2010

    This looks delicious. Love the flavors and colors!

  • EK
    September 30, 2010

    Made this last night and it was a hit! I’ve never had Israeli couscous. Now I know what I’ve been missing.

  • September 30, 2010

    Phew, man. I’ve been cooking/baking on the heavy side lately, too. I’ve been thinking a salad or soup was in the cards…this looks awesome. I heart chard. Living with my mom, she buys it for me EVERY time she goes to the store so I eat it OFTEN (I’d say she grocery shops every other day). There’s a lot of chard pressure in this household. xo

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Trackbacks & Pings

  • [...] 2 :: Since I just posted about how beautiful Rainbow (Swiss) Chard is, it’s only fitting that you try this recipe from Shutterbean: Couscous with Swiss Chard, Raisins, and Feta. [...]

  • October 5, 2010

    [...] the kids home from school and just keep it warm until dinner. I also found a couscous salad from Shutterbean that also looks good. The reality is, though, I’d probably be the only one who would like this [...]