Couscous with Chickpeas & Pistachios

Ingredients

• ²/₃ cup cooked or canned chickpeas, rinsed well
• 3 to 4 drops Tabasco or other hot sauce
• ¼ cup whole pistachios or slivered almonds
• ¼ cup extra-virgin olive oil
• 1 red bell pepper (about 10 ounces), cut into ¼-inch dice
• 10 ounces (1-²/₃ cups) couscous
• Kosher salt

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 ...

View full recipe at Fine Cooking