Swiss chard with couscous

A simple and tasty way to use all that swiss chard – and the summer abundance of fresh herbs.

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Portions: 4


  • 1 kg swiss chard
  • 1 onion, chopped finely
  • 3 cloves of garlic, crushed
  • 1 tsp turmeric
  • 2-3 tsp ground cumin
  • 100 g currants
  • Splash of olive oil
  • 1 cup couscous
  • 1 ½ cups boiling water or vegetable stock
  • Juice of 1 lemon
  • Large handful coriander and/or mint


  1. Rinse the swiss chard and separate the stalks from the leaves. Slice both the stalks and the leaves into pieces approximately 2 cm in width.
  2. Bring a medium pan of water to the boil and blanch the stalks until just tender (approx. 5 minutes). Drain and rinse in cold water, drain and set aside.
  3. Meanwhile, place the couscous in a heatproof bowl and cover with the wateSwiss Chard with Cous Cousr or stock. Cover and leave to stand for 10 minutes.
  4. Sauté the onion in the olive oil over a low heat for 5 minutes, until soft. Add the garlic and sauté for 1 more minute.
  5. Add the turmeric, cumin and currants. Cook for 30 seconds, then add the swiss chard stalks and leaves.  Add the lemon juice and cook, stirring, for a few minutes until the swiss chard leaves are wilted. Add salt to taste.
  6. Fluff the couscous with a fork and add to the pan.
  7. At the last minute, add the herbs and stir until well combined.

Adapted from Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land, by Denis Cotter.

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