Categories: main dish, not tried

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
• 2 bunches Swiss chard, stems trimmed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Place the couscous in a bowl.

2. Add 1 ½ cups boiling water and stir.

3. Cover tightly and let stand for 10 minutes.

4. 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.

5. Return skillet to medium heat, add the oil, and heat for 1 minute.

6. Add the garlic and cook for 1 minute.

7. Add the chickpeas, raisins, chard, salt, and pepper.

8. Cook, stirring occasionally, until the chard is tender, about 5 minutes.

9. Remove from heat.

10. Fluff the couscous with a fork and divide among individual plates.

11. Top with the chard and sprinkle with the pine nuts.

12. Suggestions: Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

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