- 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
- calories 540
- caloriesfromfat 40 %
- fat 24 g
- satfat 1 g
- cholesterol 0 mg
- sodium 1,329 mg
- carbohydrate 71 g
- fiber 13 g
- sugars 23 g
- protein 17 g
How to Make It
Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.
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.
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.
Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
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.