Chickpea-Kale Sauté with Raisins, Couscous & Toasted Pine Nuts

Directions

1. Boil the broth in a small saucepan, then remove from heat and stir in the couscous; cover and let stand 10 minutes, fluffing with a fork just before serving.
2. Toast the pine nuts in a dry skillet over medium-high heat, stirring until they’re golden and fragrant; transfer to a small bowl and keep the skillet for later use.
3. Slice the onion into half-moons and mince the garlic.
4. Return the skillet to medium heat and lightly coat the bottom with oil.
5. Add the onion and garlic to the skillet and cook until softened, about 3–4 minutes, stirring occasionally.
6. Rinse and drain the chickpeas. Add them to the skillet and cook until golden and warmed through, about 5 minutes.
7. Wash and chop the kale, then add it to the skillet in batches, letting each addition wilt before adding the next.
8. Pour in the broth, add the raisins and spices, and simmer, stirring occasionally, until the raisins soften and the mixture thickens, 3–4 minutes; finish with a splash of balsamic vinegar and remove from heat.
9. To serve, divide the fluffy couscous and the chickpea-kale mixture onto plates, then sprinkle with the toasted pine nuts and enjoy.