Best Fall Couscous With Swiss Chard Raisins And Warm Spices Recipes

SWISS CHARD WITH CHICKPEAS AND COUSCOUS

Steps:

• Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
• Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
• Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
• Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
• Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

CRISPY ZA'ATAR FISH WITH ISRAELI COUSCOUS, SWISS CHARD, AND FETA

Steps:

• In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.
• While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za'atar.
• Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.
• Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.
• Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.
• Divide couscous mixture among four plates and top with fish fillets, skin-side up.

COUSCOUS WITH RAISINS

Steps:

• Put the raisins in a small bowl and cover with lukewarm water. Soak for about 20 minutes. Drain.
• Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown. Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt. Cover and let stand for 5 minutes. Uncover and fluff the couscous with a fork.

RICE STUFFING WITH SWISS CHARD AND RAISINS

Steps:

• Bring a large pot of salted water to aboil. Add the chard and cook until tender, 8 to 10 minutes; remove with tongs and set aside in a colander to cool. Return the water to a boil. Add the rice and cook until al dente, 15 to 20 minutes; drain and set aside. Squeeze out the excess moisture from the chard and roughly chop.
• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Pulse the pancetta, garlic, rosemary, red pepper flakes and 1 teaspoon salt in a food processor to make a coarse paste. Transfer to a bowl and add the rice, chard, gruyere, raisins, scallions, basil, parsley, lemon zest and nutmeg. Add the beaten eggs and toss.
• Transfer the rice mixture to the prepared baking dish. Cover with aluminum foil and bake until heated through, 50 minutes to 1 hour.