Couscous With Swiss Chard and Tomatoes

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READY IN: 30mins
Recipe by treehuggingmom

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.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium heat, then cook garlic for 1 minute, stirring, until just softened but not browned.
  2. Add the tomatoes, then season with salt and pepper to taste; cook for 3 minutes, stirring occasionally.
  3. 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.
  4. Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss.
  5. Remove from heat and gently stir in basil; adjust seasoning as needed.
  6. Serve warm or at room temperature.

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