this recipe calls for Israeli cousous, which i now just love. i was never a huge fan of the regular couscous. i always felt like they rolled around in my mouth and i could never chew them. i think i'll always buy israeli couscous from now on!
from rachel ray
2 T oilve oil
3 garlic cloves, chopped
1 1/4 c israeli couscous
one 14 oz can veg broth
2/3 cup raisins
s/p
1 bunch swiss chard, stems and leaves chopped separately
one 15 oz can chick peas
2 oz crumbled feta
1. in saucepan heat 1 T olive oil over medium heat. add half of the garlic and the couscous and cook, stirring for 3 minutes. add the veg broth bring to a boil. cover, lower heat and simmer until broth is absorbed, about 10 minutes. stir in the raisins; season with salt.
2. in a skillet, heat remaining 1 T oil over medium heat. add remaining garlic and swiss chard stems and cook, stirring occasionally for 5 minutes. add swiss chard leaves, chickpeas, and 1/2 c water. cover and cook , turning unil the chard is wilted 2-3 minutes. season with salt and pepper. serve on the couscous and top with feta.
this keeps well in the fridge and is great for leftovers!
3 comments:
You could just not chew the little couscous' then it wouldn't roll around so much (that's what I do).
where do you find the Israeli couscous? Is it in a box or do you buy it bulk?
where do you find the Israeli couscous? Is it in a box or do you buy it bulk?
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