Israeli Couscous with Chard
1 3/4 cup chicken or vegetable broth 1 1/4 cup Israeli couscous Drizzle olive oil 3 large cloves garlic 1 teaspoon whole white cumin	1 dried red chili pepper (optional) 4 cups chopped chard 1/4 cup chicken or vegetable broth 1 teaspoon coarse salt 1 tablespoon balsamic vinegar
(1) Heat the broth to boiling in a small saucepan. Stir in the couscous and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside. (2) Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don't let it brown. (3) Add the chopped chard and turn the heat to medium. Sauté for about 5 minutes or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted. (4) Add salt to taste, and vinegar, and serve.