Sunday, September 11, 2011

Savory Israeli Couscous with Swiss Chard

You know those foods that are just plain good? Well this is one of them.
Savory, and packed with garlic flavor, this dish was as deeply flavored as it was light in the fluffiness of the Israeli couscous* and freshness of the Swiss Chard straight from the garden.
It's also really easy to make and is a great side dish for a sweet-flavored entree, like the Honey Mustard Baked Chicken that I enjoyed it with.

Savory Garlic Couscous with Swiss Chard
(serves 4)
- 4 cloves garlic, roughly chopped
- 1 bunch baby Swiss Chard, chopped
- 1 c Israeli Couscous
- 1 c vegetable broth
- 1 tbsp each Garlic and Onion Powder
- 1 tbsp Worcestershire Sauce
- salt to taste

In a saucepan, bring vegetable broth to a boil, then reduce heat to keep it warm. Heat olive oil in a cast iron skillet and add the garlic, cooking until beginning to soften. Meanwhile, chop the Swiss Chard, separating the lower stems from the leaves, and then add the chopped stems to the garlic and sprinkle with a dash of salt.
When stems are just beginning to get soft, stir in the couscous to brown the grains slightly, and then add half of the warmed vegetable broth, the Worcestershire sauce and the garlic and onion powders, stir to combine, and then top with chopped Swiss chard and cover. As liquid is absorbed, stir the Swiss Chard into the couscous, gradually adding the rest of the vegetable broth until the couscous is done and all the liquid is absorbed - this should take around 15 minutes. Remove from heat, then let it sit covered for 2 minutes and fluff with a fork before serving.
(you may need more or less vegetable broth - just continue to add it in increments until the couscous is done)

* Israeli Couscous is larger than it's cousin regular couscous, and though it looks like a grain, it is in fact a type of pasta made from semolina flour. You can by it in most stores in the pasta and grain section.

you could make this same recipe using pasta instead of couscous, or even go wild and add some beef or sausage and Parmesan cheese to the mix for a nice, one-pot supper type deal.

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