Using that Garden - A week of recipes

Wednesday Dinner Menu
Grilled Salmon
CousCous with Swiss Chard and Beans
Artichokes with Mayonnaise to dip

Cous Cous with Swiss Chard and Beans
Box of Cous Cous, make as directed on box (You can substitute white rice for cous cous)
1 lb. Swiss chard, center stems removed (You can substitute spinach or kale for the chard)
2 Tbsp olive oil
1 red onion, chopped
1 garlic clove, minced
2 Tbsp Apple Cider Vinegar
2 Tbsp fresh basil, chopped
1 Tbsp honey
1 tsp Dijon mustard
1 can white kidney beans, drained
Salt & Pepper

1.  In a large skillet bring Swiss chard and 1 inch water to a boil.  Cover and cook for 5 min.  Drain.  Place in serving bowl. 
2.  In same pan, heat oil and saute onion and garlic.  Add vinegar, basil, honey, mustard, beans, salt and pepper.
3.  Toss all together with chard in serving bowl and serve over prepared cous cous.