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.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
20 min
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
-
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.
-
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.
-
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.
-
Season to taste and serve immediately.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online class “Baked Vegetable Classics!”
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.
