Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

　　

Ingredients

4 servings

　　2 Tbsp. extra-virgin olive oil

　　1 1/2 tsp. ground cumin

　　1 tsp. garlic powder

　　1 tsp. ground cinnamon

　　1 tsp. ground turmeric

　　1/2 tsp. cayenne pepper

　　1 1/4 tsp. kosher salt, divided

　　1 (14-oz.) can chickpeas, drained, rinsed

　　1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces

　　1/2 cup dried currants (about 2.5 oz.)

　　1 tsp. apple cider vinegar

　　1 cup couscous

　　1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped

　　

Step 1

Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.

　　

Step 2

Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.

　　

Step 3

Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.

　　

Step 4

Divide couscous among plates. Spoon tagine over and top with pistachios.