8 whole leaves chard
2 Tbs. coconut oil
1 small yellow onion diced
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. turmeric
1/4 tsp. ground cumin
1/8 tsp. white pepper
1 15oz. can of garbanzo beans, drained and rinsed
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/2 cup chopped almonds
1 cup cooked whole wheat couscous or short grain brown rice
1. Cut stems from chard; finley chop stems and set aside. Bring a large pot of lightly salted water to a boil. Crop chard leaves in boiling water and cook 1 minute. remove leaves from water with tongs and srop into ice water to stop cooking. Drain leaves and thoroughly pat dry.
2. Heat oil in a medium saucepan over medium low heat. Saute onion and chopped chard stemns 4 to 6 minutes until tender. Stir in cinnamon, ginger, turmeric, cumin and white pepper and cook 1 minute longer. Stir in beans, apricots, figs, almonds and couscous. Let mixtuire cool enough to handle.
3. Place 1 chard leaf on a flat surface. Heap 1/2 cup bean couscous mixture onto lower third of leaf. Fold bottom edge of leaf over mixture, fold sides in to cover mixture. Starting at bottom edge roll leaf tightly to encase filling completely. Arrange seam side down on serving plate. Serve immediatly.