Couscous with Chickpeas & Pistachios
You can make the couscous an hour ahead and keep it in a covered stainless-steel bowl over a pot simmering water.
Ingredients
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1/4 cup whole pistachios or slivered almonds
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1/4 cup extra-virgin olive oil
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1 red bell pepper (about 10 ounces), cut into 1/4-inch dice
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Kosher salt
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10 ounces (1-2/3 cups) couscous
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2/3 cup cooked or canned chickpeas, rinsed well
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3 to 4 drops Tabasco or other hot sauce
Directions
1.
Heat the oven to 325 degrees F. On a baking sheet, toast the pistachios or almonds until golden brown, 12 to 15 minutes.
2.
In a small saute pan, heat 2 tablespoons of the olive oil and saute the red pepper until slightly soft, 3 to 4 minutes.
3.
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.
4.
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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