Whole-wheat pearl couscous is a revelation: full-flavored, with a great texture, easy to cook. It also brings a terrific nuttiness to this side dish.

If you’re willing to go meatless, this could make a simple main course when paired with a salad.

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Whole-wheat pearl couscous is the key ingredient in this tasty side dish: Couscous with Swiss Chard and Tomatoes. The Washington Post

RiceSelect Whole Wheat Pearl Couscous can be found at specialty grocers as well as online at Amazon.com.

If you can’t find whole-wheat pearl couscous, toasted Israeli couscous may be substituted.

COUSCOUS WITH SWISS CHARD AND TOMATOES

1 cup dried whole-wheat pearl couscous, such as RiceSelect brand

1 tablespoon mild olive oil

3 medium cloves garlic, finely chopped (about 2 tablespoons)

1 pound plum tomatoes, peeled, seeded and cut into 1-inch-long, 1/4-inch-wide strips (about 11/2 cups; see note)

Salt

Freshly ground black pepper ¾ pound Swiss chard (tough stems removed), rinsed well and cut into 2-inch-long, 1/2-inch-wide strips (about 4 cups)

1/3 cup white wine

5 to 7 large basil leaves, stacked, rolled tightly, then cut crosswise into very thin strips (julienne; 2 tablespoons)

Cook the couscous according to the package directions. When the couscous is tender, use a fork to fluff and separate.

Meanwhile, heat the oil in a large (10- to 12-inch) skillet or saute pan 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.

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.

Gently stir in the basil, then taste; adjust the seasoning as needed. Transfer to a serving bowl. Serve warm or at room temperature.

Note: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel. Cut the peeled tomatoes in half; gently squeeze to release and discard the seed gel in each half.

Makes 4 cups (about 5 side-dish servings)

Nutrition per serving: 200 calories, 7 g protein, 34 g carbohydrates, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 210 mg sodium, 4 g dietary fiber, 3 g sugar