I have already mentioned that we are hearty meat eaters in our house, but we are TRYING to eat healthier at least two nights a week. Last night was NOT one of those nights because one of our chef friends made delicious spaghetti and meatballs for us. Yummy!! I’m actually still thinking about it right now…mmmmm….. So, to make up for all that carb-laden pasta and heavy meatballs, we are making a “detox” recipe tonight of Swiss Chard with Chickpeas and Couscous. This is quick, easy, healthy and delicious and you will feel good about yourself after eating it–unlike the food coma that comes shortly after a bowl of pasta!
I love making recipes with Swiss Chard, because it the stems are so colorful, and can really brighten up a plate. It also has a more mellow flavor than other greens like spinach and kale, but it is still loaded with good nutrients. And to balance out the chickpeas and chard, there are raisins, yes raisins (!) to add some sweetness, and who doesn’t like raisins? We use the dark raisins, but you can substitute golden if you prefer. Try it and let me know what you think!
- 10 Ounce box of couscous
- ½ Cup of pine nuts
- 3 Tablespoons of olive oil
- 1 15.5 Ounce can of chickpeas, rinsed
- ½ Cup raisins (dark or golden)
- 2 Bunches Swiss chard, stems trimmed, leave enough on to show the color variation
- ¾ Teaspoon kosher salt
- ½ Teaspoon black pepper
- Place couscous in a bowl. Add 1½ cups of boiling water and stir. Cover tightly and let stand for 10 minutes.
- In a large skillet over low heat, toast the pine nuts, tossing in the pan frequently, until golden, 3 to 4 minutes. Set aside.
- 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. Transfer to plate and top with the chard. Sprinkle with the pine nuts