🍽️ Chard Parcels with Couscous Filling and Yogurt Dip

Name: Chard Parcels with Couscous Filling and Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 8 large Swiss chard leaves; salt; 2 garlic cloves; 1 red chili pepper; 2 tbsp olive oil; 100 g couscous; 350 ml vegetable broth (hot); pepper; 1 pinch ground cinnamon; 1 organic lemon; 300 g yogurt (1.5% fat)

199 kcal · 30 min · 4 servings

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Ingredients

8 large Swiss chard leaves
salt
2 garlic cloves
1 red chili pepper
2 tbsp olive oil
100 g couscous
350 ml vegetable broth (hot)
pepper
1 pinch ground cinnamon
1 organic lemon
300 g yogurt (1.5% fat)

Instructions

1. Thoroughly wash the chard leaves under running water.
2. Cut the thick stems off the leaves.
3. Dice the cut stems into very small cubes.
4. Bring a pot of water and salt to a boil.
5. Add the chard leaves to the boiling water.
6. Blanch the leaves for exactly one minute (cook briefly in boiling water).
7. Drain the leaves and immediately rinse them with cold water to stop the cooking process.
8. Let the leaves drain well.
9. Peel the garlic clove.
10. Wash the chili pepper thoroughly.
11. Remove the stem and seeds of the chili pepper.
12. Dice the garlic and chili pepper into very small cubes.
13. Add some oil to a frying pan.
14. Heat the oil over medium heat.
15. Add the diced garlic, chili, and chard stems to the pan.
16. Sauté the vegetables for two minutes.
17. Add the couscous to the pan.
18. Fry the couscous for one minute.
19. Stir the broth into the mixture.
20. Let the mixture swell on low heat for about five minutes.
21. Remove the pan from the heat.
22. Season the filling with salt, pepper, and a pinch of cinnamon.
23. Lay the chard leaves side by side on your work surface.
24. Place one heaped tablespoon of filling on the bottom end of each leaf.
25. Fold the side edges of the leaves towards the center.
26. Roll the leaves up tightly.
27. Fill a pot with about a hand's breadth of water.
28. Place a steamer insert in the pot.
29. Bring the water to a boil.
30. Wash the lemon under hot water.
31. Dry the lemon.
32. Slice the lemon into thin rounds.
33. Place the chard rolls in the steamer insert.
34. Top the rolls with the lemon slices.
35. Steam the rolls covered for ten minutes.
36. Whisk the yogurt in a small bowl.
37. Season the yogurt with salt and pepper.
38. Serve the finished rolls with the yogurt dip.

Nutrition per serving

kcal: 199
Protein: 7 g · Fett/Fat: 8 g · Carbs: 22 g