Swiss Chard With Chickpeas and Couscous

Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Ingredients

• 1 10-ounce box couscous

• ½ cup pine nuts

• 3 tablespoons olive oil

• 2 cloves garlic, thinly sliced

• 1 15.5-ounce can chickpeas, rinsed

• ½ cup raisins (dark or golden)

• 2 bunches Swiss chard, stems trimmed

• ¾ teaspoon kosher salt

• ½ 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.