Colorful Mediterranean Couscous with Swiss Chard and Roasted Peppers

Preheat the oven to 400°F.

Seed, core, and cut the red and yellow bell peppers into 1-inch pieces.

On a rimmed baking sheet, toss together bell pepper pieces with 1 tablespoon of extra virgin olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread them out evenly and roast for 15 minutes, until tender and lightly browned.

Meanwhile, chop the Swiss chard by slicing off the stems and roughly chopping the greens. Rinse well in a colander, then shake the colander to get rid of excess moisture.

Heat a large pot over medium-high heat.

Add 1 tablespoon of olive oil, then add the diced red onion and saute for 4 minutes.

Add the minced garlic, and stir for another minute.

Add the Swiss chard, 1/4 teaspoon kosher salt, and a pinch of black pepper. Saute for about 5 minutes, until the chard is tender.

In a mixing bowl, place the cooked Israeli couscous.

Add the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice, then toss to combine.

Add the cooked Swiss chard and roasted peppers, toss to combine everything well, and adjust seasoning if necessary.