Couscous With Swiss Chard & Tomatoes

1 pkg Israeli couscous
1 Tbs olive oil
3 cloves garlic, finely chopped
1 lb plum tomatoes, cut into 1-inch long, 1/4-inch wide strips
salt
freshly ground black pepper
1 bunch Swiss chard, tough stems removed and cut into 2-inch long, 1/2-inch wide strips
1/3 cup white wine
5 to 7 large basil leaves, stacked, rolled tightly, then cut crosswise into very thin strips

1) Cook the couscous according to the package directions. When the couscous is tender, use a fork to fluff and separate.
2) Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic; cook for 1 minute, stirring, until just softened but not browned. 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 about 3 minutes, until the chard has completely wilted. Reduce the heat to low, cover and cook for 5 minutes, then add the cooked couscous and toss to incorporate. Remove from the heat.
4) Gently stir in the basil, then taste; adjust the seasoning as needed. Transfer to a serving bowl. Serve warm or at room temperature.

Review: First and foremost, I want it known that the chard I used was flamingo pink! Though, this was a little disappointing. I chose to grow this particular variety in my garden this summer, because I had never before seen that color. As soon as I received the seeds in the mail, I found the variety sold at Whole Foods. So, I won't be all that unique, but at least I know it's going to be yummy! And, then I can make this dish again. This was awesome, savory and filling. The tomatoes and chard gave the dish a nice garden taste, but then couscous added a comfort food taste. It also made plenty of food, so I had leftovers!

Adapted from:

http://www.washingtonpost.com/pb/recipes/couscous-with-swiss-chard-and-tomatoes/12312/