Swiss Chard with Chickpeas and Couscous
Ingredients
	•	1  10-ounce box couscous
	•	1/2  cup  pine nuts
	•	3  tablespoons  olive oil
	•	2  cloves garlic, thinly sliced
	•	1  15.5-ounce can chickpeas, rinsed
	•	1/2  cup  raisins (dark or golden)
	•	2  bunches Swiss chard, stems trimmed
	•	3/4  teaspoon  kosher salt
	•	1/2  teaspoon  black pepper
Directions
	1.	Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
	2.	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.
	3.	Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
	4.	Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
	5.	Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.