Photo: John Kernick Photo by: Photo: John Kernick

Swiss Chard with Chickpeas and Couscous

Real Simple FEBRUARY 2007

  • Yield: Makes 4 servings
  • Prep time:20 Minutes


  • 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.

Nutritional Information

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

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Swiss Chard with Chickpeas and Couscous recipe