I haven’t posted in so long I have about forgotten how. I hope this is a beginning to get back into the swing and regular posting.
A Couscous and Swiss Chard Pie I tried.
Adapted from Straight From The Farm, recipe link .
I used fat free cottage cheese in place of ricotta. I do that a lot.
I used a smaller couscous that does not take 8 minutes to cook.
I also reduced the oven temp to 350 from 375, and after 1/2 hour it was perfectly cooked.
It was very good.
Three-Cheese Swiss Chard Couscous Bake
1 Cup uncooked couscous
1 Cup pasta sauce ( I used a homemade sauce)
1/2 Cup grated parmigiana cheese
2 Cup swiss chard -cut into fine ribbons
2 eggs — lightly beaten
1/2 Cup fat free cottage cheese
1/4 teaspoon freshly grated nutmeg
1/2 Cup mozzarella cheese
Preheat oven to 350 F and lightly grease a 9-inch glass pie plate with non-stick spray. Set aside.
Bring equal part water to couscous to a boil. Stir in couscous and remove from heat covered a couple of minutes. To the cooked couscous, add half a cup of the pasta sauce and the parmigiana cheese. Season with a pinch each of salt and pepper. Stir and spread the mixture out in the prepared pie plate, reserving about a cup for later.
In another bowl, place a tablespoon or two of water and the cut swiss chard. Cover with plastic wrap and microwave on high for one minute. Remove and drain off water. To the swiss chard, add the eggs, cottage cheese, nutmeg, and a pinch of salt and pepper. Stir to combine and spread over the pasta in the pie plate. Top with the remaining couscous, spreading as evenly as possible. Sprinkle the top with the mozzarella.
Bake for 30 minutes or until the cheese is melted and slightly brown. Serve hot.
(serves 6-8 )
NOTES : Originally Adapted from The Six OClock Scramble