Cous Cous with Swiss Chard and Feta

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


  1. 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.
  2. 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.

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