Swiss Chard With Chickpeas and Couscous

Swiss Chard With Chickpeas and Couscous
John Kernick

Serves 4
preparation
20
minutes
cooking
20
minutes

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 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
  2. 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.
  3. Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
  4. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
  5. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Sara Quessenberry
January 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 24 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 1,329 mg
  • Carbohydrate 71 g
  • Fiber 13 g
  • Sugar 23 g
  • Protein 17 g
What does this mean? See Nutrition 101.