Couscous with Red Pepper, Chickpea, and Almond Stew

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.