Couscous and Greens

Prep: 10 minutes Cook: 10 minutes


I have had Swiss Chard growing in my garden since last summer and it is still going strong. This is a simple, yet delicious way to get some leafy greens into your meal plan.
We like this over whole wheat couscous, but it would also be delicious served over brown rice or quinoa.


  • 10 ounce box whole wheat couscous
  • 3 cups boiling water
  • 1/2 cup pine nuts
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp vegetable broth
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 1/2 cup raisins
  • 6 cups, packed Swiss Chard, coarsely chopped
  • 1 tbsp low sodium soy sauce
  • several twists freshly ground black pepper


Place the couscous in a large bowl and pour the boiling water over it. Cover tightly and let rest for 10 minutes.

Meanwhile, place the pine nuts in a dry non-stick frying pan . Toast over low heat, stirring almost constantly, until nuts are golden brown, about 3-4 minutes. Remove from pan and set aside. Return pan to stove, add onion, garlic and vegetable broth. Cook, stirring frequently until vegetables soften slightly, about 2 minutes, then add the remaining ingredients. Continue to cook over low heat, stirring occasionally, until chard is tender, about 5 minutes. If pan seems too dry during this final cooking, add a few sprinkles of water to soften the chard. Remove from heat and stir in the pine nuts.

Fluff the couscous with a fork and place on individual plates. Top with greens and serve.

Hint: Other leafy greens, such as kale, could be used in place of the chard. Be sure to remove the tough center stem before chopping.