This is one of those recipes where the title tells you exactly what it is. I’m not sure what else you could call this. Couscous, with some greens, beans, raisins and feta? Doesn’t sound very awesome. Even if the name doesn’t sell you on this recipe, hopefully my pictures and raving about how delicious it is will!
I usually make this recipe a few times in the summer, because it is so easy. I mean, who really likes cooking in a hot kitchen on a hot day? I know most people don’t, and that’s why this recipe is perfect. Super simple ingredients as you can see, makes for fast cooking. By the way, golden raisins totally kick regular raisins ass in my opinion. Plus, I kind of think they’re prettier, which makes me want to eat them more.
To be honest, this probably isn’t a recipe one would be stoked to eat if they asked, “What’s for dinner tonight?”, and you replied “oh, some couscous with swiss chard”. Yeah, that doesn’t go over very well…I know from experience. What I can tell you is that it makes about 3 large for 4 small servings and for me and David, there are never leftovers. I think it has something to do with the sweet and savory combo. It just works, trust me. Or, trust Rachael Ray since it came from her magazine a few years ago.
Pearled Couscous, Swiss Chard, Raisins & Feta
Recipe adapted from Rachael Ray Everyday 2010 (?)
2 tablespoons olive oil
3-4 cloves garlic, chopped
1 1/4 cup pearled (israeli) couscous
14 oz vegetable broth
2/3 cup golden raisins
1 bundle swiss chard, stems & leaves chopped separately
1 (15oz) can chickpeas, drained & rinsed
2 oz crumbled feta cheese
1. In a medium-sized pot, heat 1 tablespoon olive oil over medium heat. Add half the garlic and the couscous to the pan. Stir for 3 minutes. Add vegetable broth; bring to a boil. Cover, lower heat, and simmer for about 10 minutes or until liquid is absorbed. Stir in raisins, and season with salt.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and swiss chard stems to the pan, cook, stirring occasionally for 5 minutes. Add swiss chard leaves, chickpeas, and 1/2 cup water, cover, and cook for 3 minutes, or until leaves are wilted. Season with salt and pepper. Serve over couscous and top with feta.