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):
based on eight servings;
sat fat g
Photo: Scott Phillips