Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz 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. 
2. 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. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. 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.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/