1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups chopped Swiss chard (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups (6 ounces) crumbled goat or feta cheese
How to Make It
Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.
Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.
Prepare the couscous as the vegetable mixture simmers. Try serving with harissa, a Tunisian hot sauce found in Middle Eastern markets and large grocery stores.
Not a well liked meal at my home. The only good point was how nutritious it was. The looks were very displeasing to my children. The following night, I added noodles, tomatoes and more cheese to the left overs. My husband and I thought this was much better. My kids were still dis-satisfied.
This was a pretty good recipe. The veggies are all in season together which makes it feel healthy and fresh, I had most them come in my organic delivery this week. The spices add a nice holiday smell. I sprinkled a little more cinnamon and cumin over the finished dish along with the cheese, which boosted the flavor. I also increased the amount of garlic, but skipped the saffron as I didn’t have that on hand.
We followed this recipe exactly, and we thought it was just okay. Nothing wrong with it, but not something that we'll probably make it again. I did like how many vegetables were in there, but there was a good amount of chopping.
This recipe was so satisfying. I had it simmering on the stove during an open house and people ate it all day long. I skipped the cheese but followed the rest as written. I had never used a lot of these ingredients before -- chard, turnips, leeks -- but once you get past all the chopping it's pretty easy. Yummy, and we have leftovers to eat ourselves!
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