Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Cadenet, France (508)

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks