SWISS CHARD WITH CHICKPEAS AND COUSCOUS

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

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

  • 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

Notes

Categories:

Author Credit: Sara Quessenberry

Website Credit: Real Simple, FEBRUARY 2007

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