Calaloo Pineapple Couscous

• 1/2 box couscous (8 oz)
• 12 oz chicken or vegetable broth
• 1 Tbsp extra virgin olive oil
• 1 shallot or half a small onion, minced
• 1/2 lb calaloo or chard or fresh spinach (blanched, iced, drained and chopped), pretty much any hardy green will work here
• 1/2 cup pineapple, ripe and diced in 1/8 cubes
• dash of ground coriander
• salt and pepper to taste
• 1/2 red bell pepper, cut in 1/8" dice

1. In small saucepan, bring broth to boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork, and set aside.

2. To blanch calaloo, prepare a large bowl with iced water. In a pot, bring water to boil, add calaloo, and boil for 1-5 minutes until they are vibrant in color. Plunge calaloo into ice water.

3. Over medium heat, heat olive oil and saute shallot until translucent. Add calaloo, pineapple, coriander, salt & pepper, and red bell pepper. Cook for 6-10 minutes. Combine couscous and veggies. Serve warm, with hot sauce if desired.