Photo: John Kernick
Prep Time
20 Mins
Makes 4 servings

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.

Ratings & Reviews

KellyDiff's Review

April 20, 2012
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.

Kathryn2000's Review

June 20, 2011
So simple, but so delicious! I often sub beet greens for the chard and have the beets as a side.

ElizaThorn's Review

July 13, 2009
I loved all the flavors in this recipe, the garlicky chard, the nuttiness of the chickpeas and the sweet raisins and toasty pinenuts. I also added some red chile flakes at the end to garnish, and it added some spiciness. I used one bunch red chard, and one bunch swiss. Yummy and healthy!