Ingredients

• 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

Instructions

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.
2. Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
3. Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
4. Divide couscous among plates. Spoon tagine over and top with pistachios.