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
- 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.
- 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.
- Meanwhile, place the couscous in a heatproof bowl and cover with the water or stock. Cover and leave to stand for 10 minutes.
- 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.
- 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.
- Fluff the couscous with a fork and add to the pan.
- 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.