From: Real Simple
from Real Simple, February 2007
This is an easy recipe to adapt to whatever you have on hand, or just to make it interesting to make repeatedly. Instead of chard, try spinach, kale or other greens. Substitute almonds or pecans for the pine nuts. Try quinoa, wheat berries or barley instead of cous cous, etc.
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.