Ingredients

The following ingredients have 7 Servings
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons extra virgin olive oil (divided)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 large bunch Swiss chard
  • 1 red onion (halved and sliced)
  • 1 teaspoon minced garlic
  • 3 cups cooked Israeli couscous (see Note)
  • 1 tablespoon fresh lemon juice

Instruction

  • Preheat the oven to 400°F.
  • Seed, core, and cut the peppers into 1-inch pieces. On a rimmed baking sheet toss together peppers in 1 tablespoon of the olive oil and salt and pepper, spread them out, and roast the peppers for 10 minutes until tender and lightly browned.
  • Meanwhile, chop the chard by slicing off the stems and roughly chopping the greens. Rinse well in a colander, then shake the colander to get rid of excess moisture.
  • Heat a large pot over medium high heat. Add the 1 tablespoon of olive oil, then add the onions and saute for 4 minutes. Then add the garlic, and stir for another minute. Add the chard, season with salt and pepper and saute for about 5 minutes, until the chard is tender.
  • Place the couscous in a mixing bowl. Add the remaining 1 tablespoon of olive oil and lemon juice and toss to combine. Add the cooked peppers and chard, toss to combine everything well, and check for seasonings.