Monday, February 12, 2007

Dark greens with chickpeas and couscous

I adapted this recipe from (yet again) something in the most recent issue of Real Simple. It's healthy, tasty, and best of all, takes maybe 10 minutes to make and only uses two dishes (one pan and a bowl). Sign me up!

Start out by making the couscous. This could hardly be easier - measure 1 c. of couscous into a glass bowl, boil 2 c. of water and then pour it over the couscous (that will make 4-6 servings worth). This needs to sit for about 10 minutes, so while it's cooking, you can make the actual dish.

Finely chop two cloves of garlic. Prepare your greens: two bunches of swiss chard, or collards, or kale, or whatever dark green you want. I had bought a bag of mixed "southern greens" from Trader Joe's, which was enormous. You can vary the amount of greens you put in, but go with more than you think - these cook down a LOT, so make sure you have enough that you have to cook it in two batches. :) Finally, drain a 15oz can of chickpeas.

Heat up 2-3 Tbsp. of olive oil over medium heat in a saute pan. Once the oil is hot, add your garlic and cook for about 1 minute. Once the garlic starts to brown, quickly add the chickpeas and as much of the greens as will fit in the pan, and stir it around a bit. You don't want to burn the garlic, so it's key to have the rest of the ingredients at hand The greens will cook faster if you cover the pan, but it's not absolutely necessary. Add 1/2 c. raisins (these really make the dish) and the rest of the greens. Once all the greens have cooked down, stir in 1/2 c. chopped almonds (the RS recipe calls for pine nuts, but I'm a grad student and pine nuts tend to be expensive. So, I use almonds. Sunflower seeds would be another good substitution.) And of course, salt and freshly ground pepper to taste.

By now, the couscous should have absorbed all the water and formed itself into a more or less solid brick. Use a fork to scrape it out all nice and fluffy like, and serve with the greens. If you don't want to do couscous, quinoa or even brown rice would work equally well.

Slightly off topic: I made the brownies from Kris's last post this weekend - using dark chocolate rather than milk - and they are positively sinful. Mmm.

1 comment:

Kelly said...

Nuts and dried fruit work SO beautifully with couscous. This looks like a super dish, can't wait to try it out, maybe with a nice grilled piece of tilapia on top.