Sautéed Chard over Couscous

I made this yummy recipe the last time we had chard, but I never took a picture or wrote down what I did.  I was really excited to see the Chard this week and I was hoping I could remember how I had fixed it last time.  I think I did pretty good.

 (I am having some trouble with getting the picture for this, so once I do, I will post pictures, but I wanted to get the recipe up)

Ingredients

• 1 bunch chard
• 1 can garlic and olive oil tomatoes
• 2 Tbsp olive oil
• 2 cups water or chicken broth
• 2 cups couscous

Directions:

Heat olive oil in a pan.  While it is heating, wash chard.  Separate leaves from the stems.  Chop them all up.  I chopped up and used the stems as well as the leaves and I like it that way.  (You could do as my sister does and just chop up the leaves and put peanut butter on the stems and eat them that way.)  Once oil is hot, add the chard.  I did season it with about a teaspoon of garlic salt with parsley and a little pepper.  Meanwhile, bring the water or broth to boil.  Once it’s boiling, add the couscous.  Cover and remove from heat.  Let the couscous sit for about 10 minutes and then fluff with fork.  Once the chard is wilted and tender add the can of tomatoes.  Heat through.  Serve the chard and tomatoes over the couscous. 

*If you are really missing having some meat in this meal, I think a polska kielbasa sausage would be a nice addition.  Also, if you don’t have garlic and olive oil tomatoes, you can always add those flavors to regular diced tomatoes.

Verdict:  This was really good!  My husband, who likes to have meat with dinner, didn’t really mind that there was none with this meal.  My 2 year old gobbled hers up and had seconds.  The rest of my kids mostly at the couscous and the melon that I cut up with dinner.  I did cook extra couscous knowing that my kids would like that better, so you may find that you don’t need as much.  Oh well, they don’t know what they are missing.