Cous Cous with Swiss Chard and Feta
I found this recipe in Every Day with Rachel Ray magazine. Her recipes are quick and easy. I forgot to use the raisins when I prepared, but it was still really good.
- 2 Tbs. extra virgin olive oil
- 3 cloves garlic, search chopped
- 1 ¼ cups Israeli couscous
- 1 14-ounce can vegetable broth
- 2/3 cup golden raisins
- salt and pepper
- 1 bunch swiss chard, try stems and leaves chopped separately
- One 15-ounce can chickpeas, rinsed
- 2 ounces crumbled feta cheese
- In a saucepan, heat 1 Tb olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the 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.
- Meanwhile, in a skillet, heat the remaining 1 Tb olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas, and ½ cup water, cover and cook, until the chard is wilted (2-3 min); season with salt and pepper. Serve on the couscous and top with feta.