Couscous with swiss chard, raisins, and feta

This recipe came from an unlikely source: Rachel Ray's website! This is not a website that I normally look at, but one of my favorite cooking blogs linked to this recipe, and it turned out to be delicious.

This is not the best picture, because I'm not a professional food photographer, but you can see some of the key points here: this dish is wonderfully colorful and filled with wonderful delicious ingredients. My bunches of swiss chard are apparently large, and the greens swamped the couscous a bit, but that was totally fine.

This dish takes about 15 minutes to make, and the end result is both tasty and nutritious.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 1/4 cups israeli couscous
• One 14-ounce can vegetable broth
• 2/3 cup golden raisins
• Salt and pepper
• 1 bunch swiss chard, stems and leaves chopped separately
• One 15-ounce can chickpeas, rinsed
• 2 ounces crumbled feta cheese

Directions:

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.

2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Serves 4