Swiss Chard with Chickpeas and Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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.
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