Quick, easy and uber healthy, this nutrient-packed meal is sure to become one of your favorite go-to options for those nights when you just don't feel like cooking. It is also very easy to play around with. Try it with spinach instead of Swiss chard, or substitute almonds instead of pine nuts, or currants instead of raisins. However you prepare it, it's sure to be a hit.
Preparation time: 25 minutes | Serves 4
- Lundberg Organic Roasted Brown Rice Couscous
- 1/2 cup pine nuts
- 3 tablespoons sunflower oil (coconut or olive may be used)
- 2 cloves garlic, thinly sliced
- 2 cups cooked chickpeas (8 hour soak, 2 hours to cook)
- 2 bunches Swiss chard, stems trimmed
- 1 tablespoon raisins
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper1 cup sunflower seeds, soaked for 6 hours
- Prepare couscous according to directions on box.
- Meanwhile, toast the pine nuts in a large skillet, over low heat. Shake the pan frequently, until nuts are golden (approx. 3 to 4 minutes). Transfer to a plate.
- Return the 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.Rinse the seed in a strainer and remove excess water, place in a big bowl and add remaining ingredients, combine well.
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