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Healthy Recipe: Couscous With Chard and Roasted Chickpeas

Lately, I have been in love with chickpeas. Then I tried them roasted, and my relationship with the garbanzo bean blossomed even further. I wanted to make a Mediterranean-style dish with Swiss chard and whole wheat couscous. Then I thought adding roasted chickpeas to the dish would be delish.

I think I was right. This dish offers veggies, fruit, whole wheat carbs, and protein; it is perfect for a light lunch, especially when you have an afternoon workout planned. It is easy to make and works as either a main dish or a side dish.

To see the recipe, just read more.

Couscous With Chard and Roasted Chickpeas

Ingredients

1 can of chickpeas, well rinsed
2 tablespoons currants
5 dried apricots, chopped
1 1/2 cups uncooked whole wheat couscous
2 large shallots, chopped
1 bunch red Swiss chard, stems chopped and leaves ripped into bite size pieces
1/2 cup toasted pine nuts
1/2 cup shredded Parmesean cheese
4 tablespoons olive oil
2 lemons juiced
1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 400 degrees. Toss well-rinsed chickpeas in 2 teaspoons of olive oil and roast for about 20 minutes, until browned.

  2. Soak dried fruit in warm water for 10 minutes. Drain and set aside.

  3. While fruit soaks, cook whole wheat couscous according to directions on box.
  4. Over medium heat, sauté chopped shallots with chopped chard stems in a tablespoon of olive oil for 5 minutes. Add all the chard and cook until chard shrinks, about 5 minutes.

  5. In a small bowl, whisk remaining olive oil with lemon juice and cinnamon. Add couscous, dried fruit, and roasted chickpeas to sautéing chard and mix to combine. Pour dressing over the mixture and remove from heat.

  6. Add parmesean cheese and pine nuts. Stir gently.
  7. Add salt and pepper to taste. Plate and garnish with shredded cheese, toasted pine nuts, and a slice of lemon.

Serves four as a main dish and six as a side dish.

Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up Healthy Recipe Group and I might just post it on FitSugar.

Around The Web
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Fitness Fitness 7 years
Nyrina, The couscous turns pink from the red chard, which might up the "pretty" factor of this dish for you.
Fitness Fitness 7 years
Nyrina, The couscous turns pink from the red chard, which might up the "pretty" factor of this dish for you.
Alayni Alayni 7 years
I made it and it turned out fabulous. I used a hazelnut oil base for the dressing instead of regular olive oil and it gave a nutty taste. I also used the larger pearl couscous b/c I didn't have the smaller size. I would make this again for a regualr dinner or for company!
Entertainment Entertainment 7 years
Oh, I'm definitely making this. I love chickpeas.
jasmint jasmint 7 years
Ooh, this looks delicious! I'll have to try it out sometime :)
mtiger mtiger 7 years
Looks yummy!
mtiger mtiger 7 years
Looks yummy!
ilanac13 ilanac13 7 years
if i could some how get over my dislike for cous cous then this would be great - but i do think that it has a lot of value :) thank you for sharing this - i might have to try the whole roasted chick pea thing.
Nyrina-Windu Nyrina-Windu 7 years
Doesn't look pretty but I bet it's yummy.
Wild-Magelet Wild-Magelet 7 years
Yum! Chickpeas, along with vegetable, lentil and tomato soup, are literally my favourite food. I eat them in some form every day, often just buzzed in the microwave for a minute and seasoned with salt and pepper. I can also highly recommend roasting sliced red onion, red capsicum, zucchini and diced pumpkin or butternut squash in the oven with a little drizzle of olive oil, then tossing together with chickpeas and wholemeal couscous, drizzling with balsamic vinegar and a squeeze of lemon juice, and seasoning with salt and pepper. It's delicious. :)
superfoxml superfoxml 7 years
holy doodles Fit, this looks yummy. I *may* strike the sweet fruit and cinnamon and make this a more savory dish and add roasted red peppers...but that's just my palate. This looks fabulous.
Tiger_Lily Tiger_Lily 7 years
I will try this! I have lots of garbanzo beans I'm not sure what to do with.
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