Chickpeas, Couscous, and Swiss Chard (Spinach)
Geoff said he was expecting this not to be good, and he was expecting to eat something else in order to be full. However, it tasted great, and he didn't need to supplement it with a Lean Cuisine.
from Real Simple, February 2007
1 10-oz box couscous
1/2 cup pine nuts
3 T olive oil
2 cloves garlic, thinly sliced (I chopped it)
1 15.5-oz can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed (I used spinach)
3/4 teaspoon kosher salt (I used regular 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. (I toasted them in a toaster.)
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 pine nuts.
Tip (from Real Simple, not me): 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.
Serves 4.
Nutritional info:
540 calories (40% from fat)
24g fat (saturated 1 g)
23 g sugar
17g protein
0 mg cholesterol
1,329 mg sodium
13 g fiber
71 g carbohydrates
from Real Simple, February 2007
1 10-oz box couscous
1/2 cup pine nuts
3 T olive oil
2 cloves garlic, thinly sliced (I chopped it)
1 15.5-oz can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed (I used spinach)
3/4 teaspoon kosher salt (I used regular 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. (I toasted them in a toaster.)
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 pine nuts.
Tip (from Real Simple, not me): 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.
Serves 4.
Nutritional info:
540 calories (40% from fat)
24g fat (saturated 1 g)
23 g sugar
17g protein
0 mg cholesterol
1,329 mg sodium
13 g fiber
71 g carbohydrates
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