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.
SWISS CHARD WITH CHICKPEAS AND COUSCOUS
Make and share this Swiss Chard With Chickpeas and Couscous recipe from Food.com.
Provided by dicentra
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.
- Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
- Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
- Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
- Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Nutrition Facts : Calories 693.9, Fat 23.9, SaturatedFat 2.5, Sodium 1074.5, Carbohydrate 104.1, Fiber 12.8, Sugar 13.5, Protein 20.9
CHICK-PEAS AND SWISS CHARD
Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
CHICKPEAS WITH CHARD
Steps:
- Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.
SWISS CHARD WITH CHICKPEAS AND COUSCOUS
Make and share this Swiss Chard With Chickpeas and Couscous recipe from Food.com.
Provided by lizlewis20
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
- Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
- Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
- Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
- Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Nutrition Facts : Calories 695.3, Fat 23.9, SaturatedFat 2.5, Sodium 786.5, Carbohydrate 104.4, Fiber 12.9, Sugar 13.5, Protein 21
LENTILS WITH CHICKPEAS AND COUSCOUS
Kids love coucous, and combining it with lentils and chickpeas is a good way to pack protein into this entree. Coucous can be messy to eat and to clean up, but here the sauce cuts down on stray grains.
Provided by Autuamnsprite
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
- Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.
- Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.
- Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
- Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
- Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.
Nutrition Facts : Calories 241.7, Fat 7.4, SaturatedFat 0.7, Sodium 635.5, Carbohydrate 38, Fiber 8.3, Sugar 9.4, Protein 9.3
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
SWISS CHARD WITH CHICKPEAS AND FETA
Make and share this Swiss Chard With Chickpeas and Feta recipe from Food.com.
Provided by dicentra
Categories Chard
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
- Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop.
- In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
- Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.
Nutrition Facts : Calories 411.1, Fat 20.6, SaturatedFat 5.5, Cholesterol 20.1, Sodium 1382.7, Carbohydrate 45.8, Fiber 11.8, Sugar 5, Protein 16.4
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- In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
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