FALL COUSCOUS WITH SWISS CHARD, RAISINS AND WARM SPICES
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
- Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
- Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
- Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.
ONE-POT CHICKEN, CHARD, AND COUSCOUS DINNER RECIPE BY TASTY
Add some extra color and nutrients to your week with this One-Pan Chicken, Chard, And Couscous dish! This hearty, delicious, and easy chicken dinner will entice you with strong flavors of garlic, onion, lemon, Swiss chard, capers, and feta cheese, and cooking it will teach you some new skills! Learn how to pickle veggies, sear chicken, wilt greens, and steam couscous all in the same pan!
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 27
Steps:
- In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside.
- In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
- Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
- Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside.
- Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes.
- Add the lemon juice, Swiss chard leaves, and couscous. Cook until the greens wilt, about 2 minutes.
- Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the couscous has puffed up and become tender. Remove the pan from the heat.
- Serve with the pickled chard stems, feta cheese, and parsley.
- Enjoy!
Nutrition Facts : Calories 1334 calories, Carbohydrate 141 grams, Fat 70 grams, Fiber 7 grams, Protein 30 grams, Sugar 29 grams
SWISS CHARD WITH TOMATOES
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
COUSCOUS SALAD WITH CHERRY TOMATOES
Israeli couscous stands in for pasta in this lighter version of a classic summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
- Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.
COUSCOUS WITH SWISS CHARD AND TOMATOES
Adapted from a recipe by Washington Post columnist Stephanie Witt Sedgwick. This is one I'd like to try. Her trick for peeling tomatoes is to cut an X in the bottom, put in hot water for about 3 minutes, then transfer to cold. To seed tomatoes, cut in half and gently squeeze out the seeds. To julienne basil leaves, her tip is to roll them then cut in strips.
Provided by treehuggingmom
Categories Chard
Time 30m
Yield 4 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat, then cook garlic for 1 minute, stirring, until just softened but not browned.
- Add the tomatoes, then season with salt and pepper to taste; cook for 3 minutes, stirring occasionally.
- Add the chard and white wine; cover and cook for 3 to 4 minutes, until the chard starts to wilt. Uncover, stir and cook for 3 minutes more, until completely wilted.
- Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss.
- Remove from heat and gently stir in basil; adjust seasoning as needed.
- Serve warm or at room temperature.
Nutrition Facts : Calories 324.2, Fat 3.4, SaturatedFat 0.5, Sodium 272.3, Carbohydrate 59.6, Fiber 5.3, Sugar 2.4, Protein 10.8
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