This subtle dish is heavy enough to be served as a main course, yet does not seem to be overwhelming. Sage and tarragon complement the cauliflower and swiss chard, which pairs amazingly with the whole wheat, mushroom couscous. Submitted by eatingconsciously.
1 bunch of red swiss chard (chopped)
2 cups of cauliflower florets
1/2 cup baby portobello mushrooms (sliced)
1 lemon (juiced)
2 tablespoons olive oil
2/3 cup dry whole wheat couscous
1 cup water
1 teaspoon dried tarragon (or fresh)
1/2 teaspoon dried sage (ground or fresh)
salt (to taste)
1. Put red swiss chard, cauliflower and olive oil into a pot with a lid and cook on medium heat until swiss chard is cooked down and cauliflower has softened slightly. Add sage, tarragon, lemon juice and any salt. Turn off and let sit covered.
2. Bring water and mushrooms to a boil, turn off heat, and add dried couscous. Cover and let stand for 5 minutes. Serve cauliflower and swiss chard over couscous.
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