Couscous With Chickpeas, Swiss Chard, And Ginger
COUSCOUS 101
Couscous is a type of pasta originating from North Africa. It’s made from crushed durum wheat semolina flour and water shaped into tiny granular pieces.
There are two different types of couscous: fresh and instant. Fresh, handmade couscous is steamed for about an hour, whereas instant - the one found at grocery stores - is pre-steamed and dried, and needs to be rehydrated in water or broth.
PREP TIME 15 minutes
COOK TIME 20 minutes
SERVES 4
Ingredients
- 3 Tbsp extra virgin Greek olive oil
- 1 medium white onion diced
- 4 cloves of garlic minced
- 1/2 leek thinly sliced
- 1- inch ginger peeled and finely chopped
- 2 1/2 cups of water
- 1 1/2 cups of dry couscous
- A 15.5 oz can of chickpeas
- 2 cups Swiss chard deveined and roughly chopped
- Sea salt and freshly ground black pepper
Instructions
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Heat 2 tablespoons of olive oil in a large saucepan and add onion, garlic, ginger and leek. Cook over medium heat for 10 minutes or until soft and translucent.
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In a separate pot, bring the water to a boil. Add couscous and one tablespoon of olive oil. Stir, then immediately remove from heat and cover. Let the couscous sit for 5 minutes then fluff with a fork once the water has been absorbed.
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Add the couscous, chickpeas, and Swiss chard to the onion, garlic, and leek. Cook for 5 minutes over medium heat until the Swiss chard wilts.
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Season to taste and serve immediately.
Notes
COUSCOUS 101: Couscous is a type of pasta originating from North Africa. It’s made from crushed durum wheat semolina flour and water shaped into tiny granular pieces.
There are two different types of couscous: fresh and instant. Fresh, handmade couscous is steamed for about an hour, whereas instant - the one found at grocery stores - is pre-steamed and dried, and needs to be rehydrated in water or broth.