Recipes from my kitchen

Recipe: Israeli Couscous with Swiss Chard

Light, healthy, perfect.  I used a homemade broth that added a wonderful aroma and flavor to the couscous.  Broth is super easy to make.  I always save the scraps from my vegetables such as the ends of asparagus, onions, and greens along with the cores of peppers.  I keep a stash in the freezer and when I need to make a batch of broth I toss everything in with a few cups of water.  Bring to a boil then let simmer for an hour or two and voilà!  

Ingredients

2 cups Homemade Vegetable Broth

1 1/4 cup Israeli Couscous

1/2 Tbsp Olive Oil, or use a non stick pan with 2 Tbsp broth

3 cloves Garlic, sliced

1 Shallot, sliced

1/2 cup Red Bell Pepper, chopped

1/4 cup Chili Pepper, chopped (choose variety on how hot you would like this dish)

4 cups Swiss Chard, chopped

Juice of 1 Lemon

1/4 cup Homemade Vegetable Broth

1 tsp Coarse Salt

1 tsp White Pepper

1 Tbsp Balsamic Vinegar

Instructions:

Bring broth and couscous to a boil. Cook till tender.

Remove from heat, drain excess liquid if needed, cover and set aside.

Heat oil in a large skillet over medium heat. Add garlic and shallots, cook till tender. Add bell pepper and chili, saute for about 5 minutes.

Add chard and lemon juice, cook till leaves start to wilt. Add couscous and broth, cook till chard is tender.

Add vinegar, and salt & pepper to taste.  Enjoy!