4. Sriracha Barbecue Couscous
What you need:
- Can of chickpeas drained and then rinsed
- A cup of couscous
- 2 cups of hot vegetable stock
For the sauce:
- ⅓ cup of ketchup
- 2 tbsp of molasses
- 1 tbsp of red wine vinegar
- 2 tbsp of sriracha
- Tbsp of tamari
- 2 shallots, chopped
- Clove of minced garlic
- Tbsp of smoked paprika
- Red pepper for garnish
To make:
Preheat the oven to 400 degrees F. In a bowl, mix the ketchup, vinegar, molasses, sriracha, tamari, garlic, shallots, and paprika together. Add in the chickpeas and toss to coat. Pour this chickpea mixture into a baking dish. Bake in the oven for 20 minutes, stirring the mixture halfway through the bake time. When the chickpeas are cooking, make the couscous by cooking it in the stock. Once chickpeas are cooked, add in the couscous and toss them together. Serve the dish warm and garnished with some red pepper flakes for added spice.
the chickpeas are cooked, chuck the couscous into the baking dish and toss together with the chickpeas and the wild rocket. Serve. Or cool before adding the wild rocket, toss through the rocket then pack up for a picnic.