Mediterranean Swiss Chard Rolls with Herbed Couscous, Sun-Dried Tomato and Roasted Red Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Place the couscous in a medium bowl with 1 tablespoon olive oil, a pinch of salt, and the cumin. Pour in the hot water, stir once, cover, and let sit for 10 minutes. Then fluff with a fork.

3. 3

   While the couscous rests, bring a large pot of water to a boil. Submerge the Swiss chard leaves for 30 to 45 seconds until flexible. Transfer them to a bowl of cold water, then drain and pat dry. If the center rib is very thick, trim it down with a knife to make rolling easier.

4. 4

   In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté the red onion for 4 minutes. Add the garlic and cook 30 seconds more.

5. 5

   Add the chickpeas, sun-dried tomatoes, green olives, sweet paprika, oregano, half of the parsley, the mint, the lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and the black pepper to the skillet. Cook for 2 minutes, stirring.

6. 6

   Add this mixture to the bowl with the couscous and mix well until the filling is evenly combined. Taste and adjust salt if needed.

7. 7

   For the sauce, place the roasted red peppers, Greek yogurt, 1 tablespoon olive oil, and a pinch of salt in a blender. Blend until smooth.

8. 8

   Spread the roasted red pepper sauce over the bottom of a baking dish.

9. 9

   Lay one Swiss chard leaf on your work surface, add about 2 to 3 tablespoons of the couscous filling near the base, fold in the sides, and roll up. Repeat with all 12 Swiss chard leaves.

10. 10

    Arrange the rolls seam-side down over the sauce. Drizzle with the remaining tablespoon of olive oil and loosely cover the dish with foil.

11. 11

    Bake for 20 minutes at 200 °C / 400 °F. Remove the foil and bake 5 more minutes at the same temperature so the flavors settle and the tops lightly dry.

12. 12

    Remove from the oven, scatter the feta and remaining parsley on top, and rest for 5 minutes before serving. If desired, finish with a few extra drops of lemon juice.