This Real Simple vegetarian meal is packed with fiber — and it’s got plenty of taste, too.
Swiss Chard with Chickpeas and Couscous
Yield: 4 servings
1 10-ounce box couscous
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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
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 minutes.
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.