I was looking for a new recipe for Swiss Chard, having gotten a little bored with sauteed Chard with vinegar, nuts and dried fruit (it’s great but eating it every day is a little much, even for me). I came across this recipe for Couscous with Fennel, Chickpeas & Chard. It had possibilities even though I didn’t have all the ingredients and some others are verboten. I substituted raw cashews for chickpeas and added chicken and carrots. I didn’t have coriander or caraway so used a little ginger and white pepper instead. It turned out great and is filled with tasty nutrients. I thought I’d miss not having a starchy grain in it but there were enough vegetables that I didn’t notice the absence of rice or quinoa.
2 qts vegetable or chicken stock
1 cup raw cashews
1 medium onion, diced
1 fennel bulb, diced (set aside fronds)
2 carrots, diced
8-10 leaves Rainbow Chard, leaves chopped & stems diced
2 skinless boneless chicken breasts, chopped
4 cloves garlic, minced
1 Tbs olive oil
2 tsp ground cumin
1/2 tsp ground cayenne
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp sea salt
In a large stockpot combine olive oil, onions, garlic, fennel bulbs, chard stems, and carrots (hold fennel fronds and chard leaves aside). Saute until onions are translucent. Add vegetable or chicken stock, cashews, spices and seasonings. Bring to a simmer and cook until carrots are tender, stirring often. Add chicken, chard leaves and fennel fronds. Simmer on low until chicken is cooked through.