Chard with couscous, raisins and pine nuts

Recipe by:

From Wild Garlic, Gooseberries and Me by Denis Cotter, this simple dish combines fresh chard with a delicate lemon oil drizzle

Chard with couscous, raisins and pine nuts

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

5

MINUTES

CUISINE

Moroccan

COURSE

Main

Method

  1. Soak the raisins in just enough water to cover them for 10 minutes.

  2. Place the couscous in a large bowl, pour over the warm vegetable stock and stir once. Leave for 15 minutes before fluffing up the couscous with a fork.

  3. Separate the chard leaves and stalks. Slice the stalks across about 5mm thick.

  4. Cook the leaves in boiling water for 5 minutes, until soft, then drain, cool under the cold running water, drain again and chop coarsely.

  5. Heat some olive oil in a large pan and cook the chard stalks, onion and garlic for 5 minutes over a medium heat.

  6. Add the spices and cook for a few minutes more, then stir in the chard leaves, pine nuts raisins with their soaking liquid.

  7. Add a little extra stock or water to keep the dish quite moist, then stir in the couscous and turn off the heat. Season with salt and pepper.

  8. Whisk or blend the lemon zest and juice and the olive oil together. Mix two tablespoons into the couscous, and then serve immediately.

  9. Divide the couscous between four warmed serving plates, sprinkle some more lemon oil over the top and put the rest of the oil on the table in a jug or bottle for people to help themselves.

Ingredients

  • 85g golden raisins

  • 300g couscous

  • 280ml warm vegetable stock

  • 1kg chard, including stalks

  • olive oil

  • 1 red onion halved and thinly sliced

  • 2 garlic cloves, finely chopped

  • 2 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 tsp turmeric

  • 2 tbsp pine nuts, lightly tossed

  • salt

  • pepper

  • finely grated zest and juice 1 lemon

  • 200ml olive oil

Method

  1. Soak the raisins in just enough water to cover them for 10 minutes.

  2. Place the couscous in a large bowl, pour over the warm vegetable stock and stir once. Leave for 15 minutes before fluffing up the couscous with a fork.

  3. Separate the chard leaves and stalks. Slice the stalks across about 5mm thick.

  4. Cook the leaves in boiling water for 5 minutes, until soft, then drain, cool under the cold running water, drain again and chop coarsely.

  5. Heat some olive oil in a large pan and cook the chard stalks, onion and garlic for 5 minutes over a medium heat.

  6. Add the spices and cook for a few minutes more, then stir in the chard leaves, pine nuts raisins with their soaking liquid.

  7. Add a little extra stock or water to keep the dish quite moist, then stir in the couscous and turn off the heat. Season with salt and pepper.

  8. Whisk or blend the lemon zest and juice and the olive oil together. Mix two tablespoons into the couscous, and then serve immediately.

  9. Divide the couscous between four warmed serving plates, sprinkle some more lemon oil over the top and put the rest of the oil on the table in a jug or bottle for people to help themselves.