Do you ever get that craving for a healthy, wholesome meal? I sure do. I really love vegetables and I often cook vegetarian meals. I guess this is not expected from someone whose blog is called “The Kosher Butcher’s Kitchen” and whose husband believes “Vegetables are what food eats”, but to me they provide the healthy balance that we all need in our lives. I love the fact that there is so much one can do with vegetables, so stay tuned as every now and then I will be sharing one of my creations.
As you know this has been a particularly cold winter here in Atlanta. We have had temperatures as low as 10° F which is -22° C. Yesterday was a little warmer, but still by the time I finished work at 7:15 p.m. it was cold and I really felt like something hot, healthy and wholesome. I had spoken to my daughter, Michal, earlier in the day who told me of a kale dish she had made the previous day and this inspired me to cook this couscous dish. Swiss Chard is so healthy for you. The dark green leaves are filled with antioxidant protection and are also rich in vitamin C and E, and, combined with the other ingredients in the dish, I was able to come up with a well-balanced meal in the short amount of time to prepare dinner.
1 and 1/2 cups Israeli Couscous
3 Tbs. extra virgin olive oil
1 and 3/4 cups boiling water
1 medium yellow onion
1 bunch fresh Swiss chard
2 medium tomatoes
1 cup water
2 tsp. kosher salt
pepper to taste
1/2 tsp. garlic powder
1/4 to 1/2 tsp. ground nutmeg
4 Tbs. Feta Cheese crumbled
Heat 2 Tbs olive oil in a saucepan.
Coarsely chop the onion and add to the olive oil. Cook till caramelized. Add 1 tsp. salt.
Remove the green part of the spinach leaves from the central white stems. Disregard the stems, and slice the leaves into bite size pieces.
When onions are caramelized add the chard leaves, mix them well with the onions and cover the saucepan. Cook for a few minutes. Add 1 cup water, the pepper and garlic powder. Cook for 10 minutes at a gentle simmer.
Chop up the two tomatoes and add to the pot. Add a little more salt and the nutmeg. Cover the pot and cook for another 20 minutes on a constant but gentle simmer.
Meanwhile cook the couscous.
Add 1 Tbs. olive oil to another saucepan. Heat it and add the couscous. Fry the couscous until it is golden brown.
Add the 1 and 3/4 boiling water and a tsp. salt. Cover and turn down heat to a simmer.
Cook for 12 minutes until all the water is absorbed and couscous is light and fluffy.
When the vegetables are cooked, mix them well, mashing the cooked tomatoes into the vegetables.
Add the cooked couscous to the vegetables and combine,
Serve with a tablespoon of feta cheese sprinkled on top of each serving.