Tangy Mediterranean Greens with Couscous


This flavourful dish combines Mediterranean flavours of garlic, tomato, olives and fresh herbs with the tang of lemon and the goodness of dark green leafies. It’s another quick and easy dish and contains good sources of protein, calcium and magnesium. For a Gluten Free option try this recipe over quinoa.

Tangy Mediterranean Greens with Couscous
Preparation Time: 10 minutes
Cooking Time: 20 min or less
Serves: 2 for main meal, 4 as a side dish

*1 small bunch silver beet/Swiss chard or other dark greens such as spinach or kale (if using kale you will need to cook a little longer)
*2-4 tsp healthy oil such as extra virgin coconut oil or olive oil
*1 can chickpeas OR 1.5 cups cooked chickpeas
*1 cup cherry tomatoes, halved
*3 cloves garlic, sliced
*1/4 cup kalamata or black Spanish olives, pitted and halved
*1/2 fresh lemon
*1/2-1 tbsp fresh oregano (I used golden which is milder in taste. You could also use fresh parsley, basil or dill)
*1/2 tsp chilli flakes
*Fresh black pepper
*1 tbsp toasted pine nuts for garnish (optional)

For the couscous:
*2/3 cup wholemeal couscous
*1 cup boiling water
*Herb salt, veg stock or sea salt

1. Place couscous in a bowl and sprinkle some herb salt, veggie stock, sea salt or pink Himalayas salt over. Pour 1 cup of freshly boiled water over the couscous and cover with a plate or lid.

2. Gently warm a small amount of oil in a large frypan and then slice the garlic and the stalks of the Swiss chard then add these to the pan along with the chilli flakes.  Fry gently for 2-3 min.

3. Meanwhile slice the greens into ribbons, slice the tomatoes, and prepare the other ingredients.

4. Add the greens, tomatoes, olives and chickpeas to the pan with the head on medium. Stir for a minute and then add in about 1/4-1/2 cup of water. You can cover the fry pan to help speed up the cooking time as well, but you want the water to evaporate by the time the greens are ready.

5. Cook, stirring frequently for 3-5 min, until the greens and tomatoes have softened. In the last minute of cooking add the juice of half a lemon, the oregano and season with pepper to taste. Fluff the couscous with a fork and then add this to the pan as well, stirring gently to combine.

6. Serve immediately, garnished with more fresh black pepper and toasted pine nuts if desired (you can toast these on a dry fry pan yourself on low heat).


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