- olive oil - 2 items. spoons
- garlic - 3 teeth
- Couscous - 1 1/4 Cups
- vegetable broth - 420 Grams
- raisins - 2/3 Cups
- Salt and pepper - To taste
- a bunch of red Swiss chard - 1 piece
- a bank of chickpeas - 1 piece (450 g)
- Balsamic vinegar - 1 st. a spoon
- Feta cheese - 260 Grams
1. Finely chop the garlic. Cut stems and chard leaves separately. Rinse the mutton peas. 2. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add half the garlic and couscous, cook, stirring, for 3 minutes. 3. Add the vegetable broth, bring to a boil. Cover with a lid, reduce heat and simmer until all the broth is absorbed into the rump, about 10 minutes. Stir with raisins and salt. 4. Meanwhile in a frying pan heat the remaining tablespoon of olive oil over medium heat. Add the remaining garlic and chard. Fry, stirring occasionally, 5 minutes. 5. Add chard leaves, mutton peas, 1/2 cup water and balsamic vinegar. Cover with a lid and cook until the chard leaves fall, 2 to 3 minutes. 6. Season the chard with salt and pepper and serve with couscous, dressing with Feta cheese.
Servings: 4