Serves: 6 to 8
Start to finish: 45 minutes
1 red bell pepper
1 yellow bell pepper
3 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground pepper to taste
1 large bunch Swiss chard
1 red onion, halved and sliced
1 teaspoon minced garlic
3 cups cooked Israeli or Mediterranean Couscous
1 tablespoon fresh lemon juice
Preheat the oven to 400 degrees F.
Seed, core, and cut the peppers into 1-inch pieces. On a rimmed baking sheet toss the peppers with 1 tablespoon of the olive oil, season with salt and pepper, and spread them out. Roast the peppers for 10 to 12 minutes until tender and lightly browned.
Meanwhile, chop the chard by slicing off the stems and roughly chopping the greens. Rinse well in a colander, then shake the colander to get rid of excess moisture.
Heat a large pot over medium high heat. Add 1 tablespoon of olive oil, then add the onions and saute for 4 minutes. Then add the garlic, and stir for another minute. Add the chard, season with salt and pepper and saute for about 5 minutes, until the chard is tender.
Place the couscous in a mixing bowl. Add the remaining 1 tablespoon of olive oil and the lemon juice, and toss to combine. Add the cooked peppers and chard, toss to combine everything well, and check for seasonings.
Nutrition information per serving: 183 calories; 57 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 327 mg sodium; 27 g carbohydrate; 4 g fiber; 3 g sugar; 5 g protein.
Katie Workman, Associated Press