Chard with couscous, raisins and pine nuts
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
5
MINUTES
CUISINE
Moroccan
COURSE
Main
Method
Soak the raisins in just enough water to cover them for 10 minutes.
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.
Separate the chard leaves and stalks. Slice the stalks across about 5mm thick.
Cook the leaves in boiling water for 5 minutes, until soft, then drain, cool under the cold running water, drain again and chop coarsely.
Heat some olive oil in a large pan and cook the chard stalks, onion and garlic for 5 minutes over a medium heat.
Add the spices and cook for a few minutes more, then stir in the chard leaves, pine nuts raisins with their soaking liquid.
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.
Whisk or blend the lemon zest and juice and the olive oil together. Mix two tablespoons into the couscous, and then serve immediately.
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
Soak the raisins in just enough water to cover them for 10 minutes.
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.
Separate the chard leaves and stalks. Slice the stalks across about 5mm thick.
Cook the leaves in boiling water for 5 minutes, until soft, then drain, cool under the cold running water, drain again and chop coarsely.
Heat some olive oil in a large pan and cook the chard stalks, onion and garlic for 5 minutes over a medium heat.
Add the spices and cook for a few minutes more, then stir in the chard leaves, pine nuts raisins with their soaking liquid.
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.
Whisk or blend the lemon zest and juice and the olive oil together. Mix two tablespoons into the couscous, and then serve immediately.
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.
