• ½ pound Swiss chard
• Unsalted butter, to grease ramekins
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 1 cup vegetable broth, divided
• 4 ounces couscous
• Salt and freshly ground pepper
• 1 leek, white and light green parts, minced
• 8 ounces shrimp
• Dry white wine
• 1 sprig dill, minced

Boil water and blanch 8 Swiss chard leaves for 1 minute. Butter 4 small ramekins and line each of them with the Swiss chard leaves. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and add the shallot. Julienne the remaining Swiss chard leaves and add to skillet. Cook for 1 minute and then add ½ cup of vegetable broth. Allow the broth to come to a boil and add couscous. Season to taste with salt and pepper.

Turn off the heat and evenly distribute the couscous mixture into each ramekin (the couscous will expand when it's cooked). Melt 1 tablespoon butter in a skillet over medium-high heat and sauté the leek until soft. Add the shrimp and sauté them until they're pink. Add a splash of wine, the remaining ½ cup of vegetable broth and allow the mixture to reduce. Season again with salt and pepper to taste, and simmer the sauce, letting it thicken for a few minutes. Finish by sprinkling with the minced dill.

To serve: spoon the shrimp sauce onto 4 plates. Unmold the Swiss chard and couscous upside-down on top of the sauce on each plate. Serve immediately.