Couscous with Red Pepper, Chickpea, and Almond Stew

Page 254

| Course Type: Main Courses

(1 review)

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Recipe Reviews

This was very good, if not quite there, but worth repeating.
- I made a halfish recipe, but used all the chickpeas because that's what I had.
- I didn't have slivered almonds (inventory control failure!), so used whole white almonds, toasted them, the chopped coarsely. We actually like this, but might toast after chopping next time.
- I didn't think there was enough wine to cook the veg (carrots and bell peppers), but it was fine.
- I used half smoked paprika and half a piquant paprika. Not piquant enough. We ended up applying a lot of tabasco (jalapeno worked quite well). Needs some red pepper flakes or something for a bit of zing.

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