I thought I'd love this recipe - love all the ingredients, but it was really dry. It needed a vinaigrette, or some kind of sauce.
Swiss Chard with Chickpeas and Couscous
Photo: John Kernick
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Amount per serving
- Calories: 540
- Calories from fat: 40%
- Fat: 24g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 1,329mg
- Carbohydrate: 71g
- Fiber: 13g
- Sugars: 23g
- Protein: 17g
- 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
- 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.
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