Swiss Chard Couscous Rolls

Ingredients

• 2 Spring Onions
• 1 Carrot
• 10 g ginger
• 4 tbsp olive oil
• 250 g whole wheat couscous
• 1 tbsp Tomato Paste
• 300 ml Vegetable broth
• Salt
• Pepper
• 8 tomatoes
• 1 tbsp Lemon Juice
• a pinch raw cane sugar
• 4 Cherry Tomatoes
• 16 Swiss chard leaves
• 0.5 bunch Basil

Instructions

1. 1.

   Wash, trim and chop the spring onions. Peel and finely dice the carrot. Peel and finely mince the ginger. Heat 1 tbsp olive oil in a pot and sauté the ginger, carrots and spring onions over medium heat until translucent. Sprinkle in the couscous, add the tomato paste and pour in the broth (add more if needed according to package instructions). Season with salt and pepper, bring to a boil, then remove from heat and let stand for about 5–10 minutes to absorb.

2. 2.

   Meanwhile, blanch the tomatoes over hot water, shock them, peel, quarter, core and slice into strips. Mix with 2 tbsp olive oil, lemon juice, sugar, salt and pepper and pour into a baking dish. Wash, trim and slice the cherry tomatoes into halves or wedges and add on top.

3. 3.

   Wash the Swiss chard, shake off excess water and cut off the lower part of the tough stems. Bring salted water to a boil in a large pot, add the chard leaves and blanch for 2–3 minutes. Remove, shock in cold water and pat dry. Spread the chard leaves on a work surface and place 1–2 tbsp of the couscous mixture on each leaf tip. Roll up toward the stem and lay side by side over the tomatoes. Season with salt and pepper and drizzle with the remaining olive oil. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 15–20 minutes until cooked through.

4. 4.

   In the meantime, wash, shake dry and pick off basil leaves. Remove the Swiss chard couscous rolls from the oven and arrange on large plates with the tomato mixture. Sprinkle with basil.