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/

Carrot and Couscous Salad

I tend to go with the basics when it comes to side dishes...rice, mashed or baked potatoes, even rice-a-roni or pierogies, and lately, quinoa.  But, sometimes the same-old, same-old gets a bit...well, old.  When I am in the mood for a side dish that's a little different, this one fits the bill perfectly.  It is super easy to make and seems to really hit the spot for spring and summer, as it is nice and light and a little bit sweet.  My kids love it because of the raisins, and I love that they hardly realize that there are shredded carrots in it, as well.  Buying pre-shredded carrots would cut the time down on this recipe quite a bit, but I like mine finely shredded so I take the time to do it myself.  This delicious side is all you need next to some simply prepared chicken, steak, or pork.  It even makes plenty for leftovers...Yum!

INGREDIENTS:

• 1 1/2 cups couscous
• 1 1/2 cups water
• 4-5 carrots, shredded
• 1/4 c olive oil
• juice of one lemon
• 3 T orange juice
• 3/4 cup of raisins
• a sprinkle of cumin 
• salt and pepper to taste

DIRECTIONS:

1. Boil water, add couscous.  Remove from heat, cover, and let sit for about 10 minutes.
2. In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
3. Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins.  Toss well and serve.

NOTE:  The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!

Click on picture to enlarge

Difficulty: Very easy
Time:  With pre-shredded carrots, this takes about 15-20 minutes.  If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends