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Recipe

Couscous with Chickpeas & Pistachios

Scott Phillips

Servings: six to eight.

You can make the couscous an hour ahead and keep it in a covered stainless-steel bowl over a pot simmering water.

Ingredients

  • 1/4 cup whole pistachios or slivered almonds
  • 1/4 cup extra-virgin olive oil
  • 1 red bell pepper (about 10 ounces), cut into 1/4-inch dice
  • Kosher salt
  • 10 ounces (1-2/3 cups) couscous
  • 2/3 cup cooked or canned chickpeas, rinsed well
  • 3 to 4 drops Tabasco or other hot sauce

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 250
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 35
      Fiber (g): 4
      Protein (g): 7

Preparation

  • Heat the oven to 325°F. On a baking sheet, toast the pistachios or almonds until golden brown, 12 to 15 minutes.
  • In a small sauté pan, heat 2 tablespoons of the olive oil and sauté the red pepper until slightly soft, 3 to 4 minutes.
  • In a medium pan, bring 3 cups water to a boil. Add 1 teaspoon salt and the remaining 2 tablespoons olive oil. Pour in the couscous, turn off the heat, cover, and set aside for 5 minutes.
  • Add the red pepper, pistachios, chickpeas, and Tabasco to the couscous and fluff with a fork. Season with salt to taste.

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