Couscous with Chard, Cherries and Feta

Chard is a great source of Vitamin A, Vitamin C, Potassium, Iron, Calcium and Fiber

Serves 4


2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1 whole shallot bulb, sliced thin
1 1/4 cups Israeli couscous (larger sized balls)
14 oz fat free, low sodium chicken broth
1 teaspoon dried mint
2/3 cup dried sweet cherries
1 bunch swiss chard, chopped
1 15oz can of chick peas, drained
2 oz feta cheese, crumbled
salt & pepper

1. Heat oil in large skillet. Add garlic and shallots. Saute until soft.
2. Meanwhile, bring broth to a boil in sauce pan. Add couscous and dried mint. Stir. Cook mostly covered until soft, stirring periodically.
3. When garlic and shallots are soft, add swiss chard. Cover and let chard steam for 3 minutes. Flip chard over, steam 3 more minutes.
4. Uncover, add chickpeas to skillet, season with salt and pepper and saute 1 minute.
5. When couscous is done, stir in cherries.
6. Spoon couscous in bowls.
7. Spoon chard mix over couscous.
8. Top with feta.
ENJOY!!

A nice chilled Praire Fume would go fabulously with this. If you can find Wollersheim Winery Praire Fume, I would highly suggest that one!