Chard Stuffed with Apricot-Fig Tagine and Cous Cous

Chard Stuffed with Apricot-Fig Tagine and Cous Cous

· 1 head chard with large, intact leaves

· 2 tablespoons coconut oil

· 1 small yellow onion, diced

· 1/2 teaspoon turmeric

· 1 teaspoon ground ginger

· 1/4 teaspoon ground cumin

· 1/8 teaspoon white pepper

· 1 teaspoon ground cinnamon

· 1 15-ounce cans garbanzo beans, rinsed and drained

· 1/3 cup chopped dried apricots

· 1/3 cup chopped dried Turkish figs

· 1/2 cup chopped almonds

· 1 cup cooked whole-wheat cous cous (use short-grain brown rice for a gluten-free substitute)

Sort through chard to fine 8 large, intact leaves; reserve remaining leaves for future use.

Cut stems from the 8 leaves and finely chop stems; set aside.

Bring a large pot of lightly salted water to a boil. Drop chard leaves in boiling water, and cook for 1 minute. (Cook extra leaves, if desired, in case one or two tear during rolling.)

Remove from water with tongs and drop into ice water to stop cooking.

Drain and carefully pat dry thoroughly with paper towels. Set aside.

Heat oil in a medium saucepan and saute onion and chopped chard stems over medium-low heat for 4 to 6 minutes, until just tender.

Stir in dried spices and cook for 1 minute longer. Stir in beans, apricots, figs, almonds and cous cous. Let mixture cool enough to handle.

To assemble rolls: place one chard leaf on a flat surface.

If using 6 leaves, heap 1/6th of the mixture onto the lower third of leaf; if using 8 leaves, use 1/8th of mixture.

Fold bottom edge of leaf over mixture, “breaking” rib if necessary to ease folding. (If leaves have firm lower stems, cut off 1 to 2 inches to facilitate rolling.)

Fold sides in to cover mixture.

Starting at the bottom edge, roll leaf tightly to encase filling completely.

Arrange, seam side down, on a serving plate.

Repeat with remaining chard leaves and serve immediately.

http://www.tastebook.com/recipes/1596746-Chard-Stuffed-with-Apricot-Fig-Tagine-and-Cous-Cous