Monday, April 21, 2008

Swiss Chard with Chickpeas and Couscous

When I started dinner, I was given a look that said, "Ewwww are you really making that?" But once it was done, he felt better about it because it looked nice and smelled delicious. And then he ate it, and he liked it a lot! I win. I agree this is very yummy, and I would probably make it again as a quick weeknight meal.

Instead of a 10 oz box of couscous, I just used some whole wheat couscous. The recipe doesn't indicate how to prepare the chard, so I removed most of the stems and chopped up the leaves. It came together very quickly and we enjoyed it.

couscous

Swiss Chard with Chickpeas and Couscous
Real Simple, February 2007

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

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 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.

Tip: It's easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Yield: 4 servings

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