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.