On an evening like today, with summer and fall fading into one another, this is the perfect dish: pan-roast the last of the summer tomatoes, and serve them over a bed of pearl couscous with a quick saute of swiss chard, chickpeas and garlic. Even better if you remember the lemon juice at the tail end of the saute, which I forgot tonight. Either way this is a delicious dinner that celebrates the last of the summer produce, and gently eases us into fall. As you’ll see, the recipe calls for brown rice, but I served this over pearl couscous as there’s just something about that grain that makes things a little more special, in my opinion. Cook it in veggie broth for additional flavor.
Real Simple: Chickpeas with chard and pan-roasted tomatoes