Chop 1 TBSP of yellow onions and clear the leaves off two stems of red chard. Slice the stems lengthwise and then chop into small pieces.
Heat 1 TBSP of olive oil and add the onions. Grate about 1/4 tsp of fresh nutmeg on the onions and let them cook until tender. Add the stems and let them cook until tender. Cut a boneless piece of pork loin chop into small pieces and add. Add salt and pepper. Sauté until done.
Meanwhile heat water until boiling. Add 2/3s cup water to 1/3 cup of couscous and let steep until all the water is absorbed.
Chop the red chard leaves, add to the sauté pan. Cut 4 grape tomatoes into quarters and add to the pan. Cut 5 dried cherries in half. Toss in about 1 TBSP of red wine vinegar.
Serve with a bed of couscous and put the red chard and pork on top. It is a delicious blend of hearty chard, sweet cherry and tomatoes and aromatic nutmeg with a dash of sour vinegar.