Couscous with Chickpeas & Pistachios
by Arlene Jacobs
You can make the couscous an hour ahead and keep it in a covered stainless-steel bowl over a pot simmering water.
Serves six to eight.
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;
photo: Scott Phillips
From Fine Cooking 55
, pp. 45
March 1, 2004