The beautiful colors of chard and peppers make an arresting couscous side dish.
To make the Israeli couscous, use 2 1/3 cups vegetable broth or water to 1½ cups Israeli couscous. Heat 2 teaspoons of olive oil in a medium pot over medium high heat. When the oil is hot, add the couscous, and stir in it the oil occasionally for about 3 minutes, until it starts to color. Add the broth or water, cover the pot, and bring to a simmer. Lower the heat and continue to simmer for about 12 minutes, until the liquid is mostly absorbed, and then turn off the heat and let sit covered for another 2 minutes.