Swiss Chard With Chickpeas and Couscous
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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 ½ 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 the 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.
Nutritional Information
- Per Serving
- Calories 540Calories From Fat 40%
- Fat 24g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 1,329mg
- Carbohydrate 71g
- Fiber 13g
- Sugar 23g
- Protein 17g
What does this mean? See Nutrition 101.
Quick Tip
It’s easy to vary this recipe. Use spinach instead of Swiss chard, almonds for pine nuts, or currants for raisins.
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