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Swiss Chard with Chickpeas and Couscous

Photo: John Kernick
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.