Couscous with Raisins, Swiss Chard and Feta

From: Rachel Ray Everyday
Serves: four

Ingredients:
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped (I’d recommend a few more cloves)
1 1/4 cups israeli couscous (also called “pearl” couscous)
One 14-ounce can vegetable broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2-4 ounces crumbled feta cheese (we used Bulgarian feta made from
sheep’s milk, but you can use your preferred feta)
1/2 lemon (optional)

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.
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. (Note: if you forget the raisins at
this point, just sprinkle them on top at the end of step two and no
one will notice.)

2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil
over medium heat. Add the remaining garlic and the swiss chard stems
and cook, stirring occasionally, for 5 minutes. 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. (Add
a little fresh lemon juice here if you wish. I did.) Serve on the
couscous and top with the feta.

Israeli Salad
From: Heather
Serves: six

Ingredients:
1 medium English cucumber, quartered lengthwise and chopped into
bite-size slices
3 tomatoes, chopped
1/2 red onion, diced
1/2 bunch fresh mint, minced
1/2 bunch fresh parsley, minced
1 lemon, juiced
Olive oil
Salt and pepper

In a bowl, combine all ingredients (add dressing ingredients to taste
— you don’t need it too “dressed,” really, as the veggies sing on
their own). Allow to sit for a short while before serving.

Prepared by Heather and Paul at St. Lydia’s on November 7