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.

• Ready In: 30 mins
• Serves: 5
• Yields: 4 cups

Ingredients

• 2  cups  cooked whole-wheat pearl couscous or 2  cups  regular couscous
• 1  tablespoon olive oil
• 1 1⁄2 tablespoons garlic, finely chopped
• 1 1⁄2 cups plum tomatoes, peeled, seeded and julienned
• 1⁄4 teaspoon salt (or to taste)
• 1⁄4 teaspoon fresh ground black pepper (or to taste)
• 3⁄4 lb swiss chard, rinsed well and chopped (tough stems removed)
• 1⁄3 cup white wine
• 5 -7  large basil leaves, julienned

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.