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Couscous With Swiss Chard and Tomatoes

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“Adapted from a recipe by Washington Post columnist Stephanie Witt Sedgwick. This is one I'd like to try. Her trick for peeling tomatoes is to cut an X in the bottom, put in hot water for about 3 minutes, then transfer to cold. To seed tomatoes, cut in half and gently squeeze out the seeds. To julienne basil leaves, her tip is to roll them then cut in strips.”
4 cups

Ingredients Nutrition


  1. Heat oil in a large skillet over medium heat, then cook garlic for 1 minute, stirring, until just softened but not browned.
  2. Add the tomatoes, then season with salt and pepper to taste; cook for 3 minutes, stirring occasionally.
  3. Add the chard and white wine; cover and cook for 3 to 4 minutes, until the chard starts to wilt. Uncover, stir and cook for 3 minutes more, until completely wilted.
  4. Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss.
  5. Remove from heat and gently stir in basil; adjust seasoning as needed.
  6. Serve warm or at room temperature.

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