Israeli Couscous with Swiss Chard, Feta, and Golden Raisins

This is one of my go-to slim down dishes; it's vegetarian but is a complete and satisfying meal.  It makes quite a bit and can be eaten for dinner over several days. 

Source: Rachael Ray Mag

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, chopped

• 1 1/4 cups israeli couscous

• 1 14 ounce can  vegetable broth

• 2/3 cup golden raisins

• Salt and pepper

• 1 bunch swiss chard, stems and leaves chopped separately

• 1 15 ounce can  chickpeas, rinsed

• 2 ounces crumbled feta cheese

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.