You will need: chard, olive oil, diced lean meat (or sweet potato/butternut squash), onion, garlic cloves, turmeric, cumin seeds, coriander seeds, chilli flakes, stock (veggie or chicken), handful or raisins and pine nuts.
What to do: pull the leaves off the chard and shred them, then chop up the stalks into strips. If you’re doing the veggie version then cube the squash or sweet potato, drizzle with olive oil, season and pop in the oven until tender!
For the non-veggie version heat up your oil and fry the diced meat until browned. Add the sliced onion, chopped garlic, chard stalks, and a couple of teaspoons of spices (turmeric, cumin, coriander, chilli flakes).
Stir until mixed through and cook until the veggies are tender. Add some stock and add the raisins and simmer until you get a nice sauce. Season to taste at this point, once you’re happy with it then add the chard leaves and serve with couscous.
Veggie version: take the roasted veg out of the oven at this point and mix through the sauce if you like or serve next to the couscous if you prefer crispier veg!
Sprinkle the pine nuts all over the top and dig in!!