Toasted Couscous & Chard Salad

Rather than removing stems one leaf at a time, stack equal-sized leaves of chard and cut the stems out of the whole stack at once.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Total Time: 20 mins

Toasted Couscous & Chard Salad

Directions

  1. In a small saucepan, bring chicken broth to boiling. Reduce heat to low, cover, and keep warm.
  2. Meanwhile, in a very large nonstick skillet, melt butter with Aleppo pepper, salt, and ground black pepper over medium-high heat. Add green onions and cook about 1 minute or until fragrant. Add couscous and cook for 5 minutes or until toasted. Slowly stir in chicken broth and bring to boiling. Reduce heat and cook, uncovered, about 10 minutes or until couscous is tender and all liquid has been absorbed, stirring occasionally. Stir in beets; heat through.
  3. Remove skillet from heat and add the parsley, pomegranate seeds, walnuts, 1/4 cup mint, vinegar, and molasses; toss gently to combine. Toss with chard and drizzle with olive oil before serving. Top with additional mint.

From the Test Kitchen

*

Shred the beets when you are ready to cook. They will discolor if allowed to stand.

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Nutrition Facts (Toasted Couscous & Chard Salad)

  • Per serving:
  • 189 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 8 mg chol. ,
  • 293 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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