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Couscous Bursting with Flavor!
Trust me, this super simple recipe bursts with flavor you won’t expect! Think garlic, cooked in organic vegetable stock with smoked paprika as the foundation of this sweet and savory herbed couscous with chickpeas and chard.
All this flavor really absorbs into the chickpeas, and when you add the chard and allow it to wilt it will take on the flavor as well. Serve it on a bed of fluffy herbed couscous and you’ve got a unique, incredibly healthy dinner!
Chickpeas are always my go to legume for most recipes–they are super high in protein, as well as fiber which is great for digestion (and don’t forget falafels). They are the best addition to this herbed couscous with chickpeas and chard dish!
The best way to cook this dish is slowly, although theoretically it could be done in about 10 minutes. The secret to retaining as much flavor as possible is to allow everything to cook on as low heat as possible, while still maintaining a low simmer.
I’ve tried cooking it faster and it really was a bit bland, so trust me, the patience will pay off! I’m also not talking about hours, 30 to 40 minutes is more than enough time.
Slow Cooked Chard
You’ll want to first cook the garlic in a pan over medium/heat with a splash of vegetable stock, for about 5 minutes. Then add in all your spices, using more vegetable stock as needed to avoid sticking.
Next goes in the chickpeas! At this point is when I like to slows things down, reduce the heat to medium low and simmer for about 20 minutes.
I chose couscous because of its fluffy, yet hearty texture–it’s also incredibly easy to cook! Just boil 2 cups of water with a pinch of salt, stir in the couscous, then remove from heat and allow to rest, covered, for 5 minutes. Fluff with a fork and you’re all set! One of my favorite quick and easy sides for sure.
Although it looks like quinoa, it has a thicker consistency, and is made from wheat. However you could totally use quinoa for this recipe for a gluten free option! My mom would always use it for her vegetable recipes growing up, and it’s always been a favorite of mine!
Be sure to get rainbow chard if you really want to impress, it’ll give heaps of color to the dish! It’s also great topped with some vegan parmesan!
What’s really great about this recipe is it’s budget-friendly and quick to make on a weeknight, yet unique and fancy enough to serve for guests! Enjoy.
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- 1 15oz Can Chickpeas
- 2 Bunches Rainbow Chard
- 5 Cloves Garlic
- 1/2 Tbsp Smoked Paprika
- Salt/Pepper to Taste
- 10 oz Box Couscous
- 1/2 to 3/4 Cup Veggie Stock
- 1/2 Tbsp Dried Rosemary and/or Thyme
- Bring 1 and 1/2 cups of water to a boil, stir in couscous, a dash of salt and rosemary/thyme. Remove from heat, cover and allow to rest for 5 minutes. Fluff with a fork and set aside.
- Over Medium heat, add minced garlic to a large pot along with enough veggie stock to avoid sticking. Cook until fragrant (about 5 minutes)/
- Reduce heat to low/ medium low and add the chickpeas and paprika. Slow cook for 10-15 minutes.
- Add chopped chard and continue cooking for 10-15 minutes, or until chard is tender. (Depending on how big your stalks are, you may need to cook longer or raise the heat).
- Finished! Serve over herbed couscous with sesame seeds on top if desired.
Serving Size:1/4 of Pot
Amount Per Serving: Calories: 310