{"id":5454,"date":"2004-12-03T10:01:45","date_gmt":"2004-12-03T17:01:45","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5454"},"modified":"2010-06-01T20:07:42","modified_gmt":"2010-06-02T03:07:42","slug":"swiss-chard-with-chickpeas-and-couscous","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5454","title":{"rendered":"Swiss Chard with Chickpeas and Couscous"},"content":{"rendered":"

1 10-ounce box couscous<\/span><\/p>\n

1\/2 C. pine nuts<\/span><\/p>\n

3 T. olive oil<\/span><\/p>\n

2 cloves garlic, thinly sliced<\/span><\/p>\n

1 15.5-ounce can chickpeas, rinsed<\/span><\/p>\n

1\/2 C. raisins (dark or golden)<\/span><\/p>\n

2 bunches Swiss chard, stems trimmed<\/span><\/p>\n

3\/4 tsp. kosher salt<\/span><\/p>\n

1\/2 tsp. black pepper<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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 to 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. Tip: 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1 10-ounce box couscous 1\/2 C. pine nuts 3 T. olive oil 2 cloves garlic, thinly sliced 1 15.5-ounce can chickpeas, rinsed 1\/2 C. raisins (dark or golden) 2 bunches Swiss chard, stems trimmed 3\/4 tsp. kosher salt 1\/2 tsp. black pepper \u00c2\u00a0 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…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[51],"class_list":["post-5454","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-dark-leafy-greens"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5454"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5454\/revisions"}],"predecessor-version":[{"id":5456,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5454\/revisions\/5456"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}