Couscous With Chickpeas And Pistachios

You can make the couscous an hour ahead and keep it in a covered stainless steel bowl over a pot of simmering water.

SERVES: 6 to 8

INGREDIENTS:

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

INSTRUCTIONS:

1. Heat the oven to 325°F. On a baking sheet, toast the pistachios or almonds until golden brown, 12 to 15 minutes.
2. In a small sauté pan, heat 2 Tbs. of the olive oil and sauté the red pepper until slightly soft, 3 to 4 minutes.
3. In a medium pan, bring 3 cups water to a boil. Add 1 tsp. salt and the remaining 2 Tbs. 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.

PER SERVING:

250CALORIES | 7g PROTEI N | 35g CARB | 9g TOTALFAT | 1g S ATFAT |
6g MONOFAT | 1g POLYFAT | 0mg CHOL | 250mg S ODI UM | 4g FIBER