Vegan Sriracha BBQ Chickpea Couscous Recipe
This spicy carb-a-licious chickpea couscous salad is simple to make, yet full of zingy-spicy flavour.
And as an added bonus, you probably have all the ingredients in the house already, as no vegan household is complete without a wealth of chickpeas in the cupboard and a bottle of hot sauce!
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
For this recipe, you’ll need a mixing bowl, a ceramic baking dish and a spoon!
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Total Time: 45 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 tin chickpeas
- 0.5 0.5 cup cous cous
- 1 1 cups hot vegetable stock
- For the sauce
- 37.5 37.5 g tomato ketchup
- 1 1 tbsp molasses
- 0.5 0.5 tbsp red wine vinegar
- 1 1 tbsp Sriracha hot sauce
- 0.5 0.5 tbsp tamari
- 1 1 chopped shallots
- 0.5 0.5 garlic glove minced
- 0.5 0.5 tbsp smoked paprika
- To serve
- a few handfuls wild rocket
- red pepper flakes
Method
Method:
- Preheat the oven to 200c/400f. Mix together the ketchup, molases, vinegar, sriracha, tamari, shallots, garlic and paprika in a mixing bowl and toss in the chickpeas.
- Stir to coat in the sauce and pour the chickpea/sauce mix into a ceramic baking dish, cook in the oven for about 20-25 minutes, turning the chickpeas with a spoon half way through cooking.
- Whilst the chickpeas are cooking, cook the cous cous in the stock for the time dictated by the packet and set aside.
- Once the chickpeas are cooked, chuck the cous cous 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.
Salads can really be as creative as you desire. Try making this Lentil Salad with Mango Chutney!
