Three-Cheese Swiss Chard Couscous Bake

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
Salt
Pepper

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

Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

We have finally had an accumulation of snow. Up until today all we have had this year has been a dusting. I believe we have three inches and it is still snowing.
snow
view from our back deck

I have been thinking about what a food rut I have been in.

Last night as I watched Rachel Ray she was talking about how someone can get in a chicken rut and how her Moroccan Chicken with Nutty Couscous would get you out.

She was right! I loved this dish. She used thigh meat while I used breast.

Moroccan Chicken

I was also out of couscous so I subbed bulger wheat and walnuts for the pine nuts, it was still great.

A winner for sure.

Moroccan Chicken
Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

2 each chicken breasts, no skin, no bone, R-T-C — cut in 1″ cubes
1/2 cup red onion — sliced
1/4 cup chopped carrots
4 cloves chopped garlic
1 each bay leaf
1/8 cup cumin
1/8 cup coriander
1/8 cup paprika
2 teaspoons cinnamon
salt and pepper — to taste
1/2 cup dried apricots — chopped
1/4 cup raisin — (or prefered dried fruits)
2 cups chicken stock
1/4 cup black olives — chopped
2 tablespoons lemon zest
lemon juice
olive oil
— For nutty couscous
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup pine nuts (pignolia) — (or prefered nuts)
water — or chicken stock
couscous
parsley — chopped

Brown chicken in oil on stove top, add onion and carrot. Cook until carrot is crisp tender then add garlic and spices and bay leaf and chicken stock. Cook about 5 minutes more then add lemon zest and olives. After a couple minutes just before serving add lemon juice. Remove bay leaf. Serve over nutty couscous, or with couscous on top as Rachel did on her show.

For couscous add butter to a pot and melt. Add nuts to toast in butter over medium heat. Add water or stock and bring to a boil then add couscous and cover. Remove from heat then after 5 minutes top with parsley and flake with a fork.