Couscous with Chickpeas & Pistachios

Couscous with Chickpeas & Pistachios
Photo by Scott Phillips


  • 1 red bell pepper (about 10 ounces), cut into ¼-inch dice
  • ¼ cup whole pistachios or slivered almonds
  • ¼ cup extra-virgin olive oil
  • 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
  • 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


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