Stuffed Swiss Chard Rolls

• 8 leaves Swiss chard, stalks removed
• 5.25 oz couscous
• 3 oz sun-dried tomatoes, finely chopped
• 2 tbsp fresh basil, cut in chiffonade
• 3.5 oz ricotta cheese
• 1 None egg white, lightly beaten
• 2 (13.5 oz) cans chopped tomatoes
• 4.5 oz mozzarella cheese, grated

1. Preheat oven to 400u0b0F. Lightly grease a large baking dish. Cover Swiss chard with boiling water and set aside for 1 min, or until leaves are just wilted. Rinse under cold water until leaves are cool then squeeze out excess moisture.
2. Meanwhile, combine couscous and sun-dried tomatoes. Add 3/4 cup boiling water, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add basil, ricotta and egg white.
3. To assemble rolls, lay out chard leaves on a clean work surface with cut sections overlapping slightly. Distribute couscous mixture over center of leaves and roll up to enclose filling. Place rolls, seam-side down, in prepared dish. Pour canned tomatoes over rolls and sprinkle with mozzarella. Bake for 15-20 mins, or until cheese is golden and rolls are heated through. Serve.

swiss chard, couscous, tomatoes, fresh basil, ricotta cheese, egg white, tomatoes, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/21234 (may not work)