Swiss Chard with Chickpeas and Couscous
  • Servings: 4
  • 1 10-ounce box couscous
  • 1/2 cup pine nuts
  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 15.5-ounce can chickpeas, rinsed
  • 1/2 cup raisins (dark or golden)
  • 2 bunches Swiss chard, stems trimmed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  1. Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.
  2. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
  3. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
  4. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
  5. Tip: It's easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.
  6. Yield: Makes 4 servings
  8. CALORIES 540(40% from fat); FAT 24g (sat 1g); SUGAR 23g; PROTEIN 17g; CHOLESTEROL 0mg; SODIUM 1,329mg; FIBER 13g; CARBOHYDRATE 71g
  9. Sara Quessenberry
  10. Real Simple, FEBRUARY 2007