Couscous with Chickpeas & Pistachios

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Serves six to eight.

by Arlene Jacobs
from Fine Cooking
Issue 55
Last Edit Date: 6/29/2011 11:54:29 AM

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

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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

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.

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