November'23 - Garlic Rainbow Chard Pearled Couscous

I served it under a breaded tilapia filet with lemon butter, almond, and caper sauce.

Ingredients (for the featured side dish only) - Serves 4 people

• 1 cup toasted pearl couscous

• 1 cup rainbow chard leaves (rough chopped with center stems removed)

• 1 tsp granulated garlic

• zest of one lemon

• 2-3 tsp olive oil

• salt & pepper to taste

Method:

• Bring 2 1/2 cups of water and 1/2 tsp of salt to a boil in a medium pot

• Once boiling stir in the toasted couscous.

• Reduce the heat to med-low and allow that to simmer for 11-14 mins or until the couscous is al dente and all the water has been absorbed.

• Then immediately remove from the heat and drizzle with roughly 2 tsp of olive oil and stir to coat. Now set it aside for a moment while you cook the chard that will be added.

• In a medium saute pan heat 1 tsp of cooking oil. Once hot add the cleaned and chopped rainbow chard leaves and granulated garlic.

• Season with your desired amount of salt and pepper and continue to saute & stir for about 3 mins or until the chard is wilted.

• To finish, transfer the cooked chard into the pot with the couscous and finish with the lemon zest and maybe a bit more salt, pepper, or granulated garlic if you’d like.

• Now all that is left to due is dish it out with whatever else you have prepared and enjoy.

*If Anyone would like the recipe to the Breaded Tilapia and sauce as shown in the photo above, please level a comment below and we’re happy to share that as well.