Beet Leaves with Chickpeas and Couscous
By AnnieMro
Ingredients
- This basic recipe is easy to vary from one week to another: replace beet leaves with spinach or Swiss chard, use almonds instead of pine nuts, or currants as a substitute for raisins.
- 2 bunches beet greens, washed, stems trimmed
- 1 box (10-ounce) couscous
- 1/2 cup pine nuts
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 can chickpeas (15.5-ounce), rinsed
- 1/2 cup dark or golden raisins
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Details
Servings 4
Preparation time 20mins
Adapted from healthy-beets.com
Preparation
Step 1
Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
Meanwhile, toast the pine nuts in a large skillet over low heat, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
Return skillet to medium heat, add the oil, and heat for 1 minute. Add the chickpeas, raisins, beet greens, salt, and pepper. Cook stirring occasionally, until the leaves are tender, about 5 minutes. Remove from heat.
Fluff the couscous with a fork and divide among individual plates. Top with the leaves and sprinkle with the pine nuts.
You'll also love
- Deviled Crab Dip 0/5 (0 Votes)
- Garlic Knot Pizza 0/5 (0 Votes)
- Savory Oats with Brie and Cherry... 0/5 (0 Votes)
- Pasta – Fazu 5/5 (1 Votes)
- Betty's Macaroni Salad 0/5 (0 Votes)
- Pecan & Apricot Couscous 0/5 (0 Votes)
- Tuscan White Beans, with Extra... 0/5 (0 Votes)
- Roasted Pecan Salmon with Lentil... 0/5 (0 Votes)
Review this recipe