- Cooking Time:
- Servings: 4
- Preparation Time:
- 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.
- Yield: Makes 4 servings
- NUTRITION PER SERVING
- CALORIES 540(40% from fat); FAT 24g (sat 1g); SUGAR 23g; PROTEIN 17g; CHOLESTEROL 0mg; SODIUM 1,329mg; FIBER 13g; CARBOHYDRATE 71g
- Sara Quessenberry
- Real Simple, FEBRUARY 2007
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