Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Sara Quessenberry
Recipe by Real Simple February 2007

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Credit: John Kernick

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

540 calories; calories from fat 40%; fat 24g; saturated fat 1g; sodium 1329mg; carbohydrates 71g; fiber 13g; sugars 23g; protein 17g.
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