Swiss Chard w/ Chickpeas and Couscous

hands on time: 20 minutes | total time: 20 minutes | serves 4

• 1 10-oz box couscous
• 1/2 C. pine nuts
• 3 Tbsp olive oil
• 2 Cloves garlic, sliced thinly
• 1 15.5-oz can chickpeas, rinced
• 1/2 C raisins (dark or golden)
• 2 bunches Swiss Chard, stems trimmed.
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

place the couscous in a bowl. Add 1 1/2 C. 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, 3-4 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.