Food and the City: Sriracha Couscous with Blistered Peppers Yum

March 05, 2015

Sriracha Couscous with Blistered Peppers


I've been putting sriracha on everything lately. Srircha on my noodles, sriracha on my chicken, and now - sriracha on my couscous. Fun fact, besides quinoa, couscous is my other favorite grain. I fell deep in love with it while having an Israeli salad recently, and have since stocked my cabinets with this glorious grain.

That being said, it was only a matter of time before the two things I'm consuming most came together to make a delicious lunch baby. This dish definitely packs some heat, so if you're a wimp not so into it, just go a little lighter on the sriracha and call it a day.


Sriracha Couscous with Blistered Peppers

serves 2
1/2 cup dry couscous
3 tablespoons sriracha sauce
1 large red bell pepper
1 teaspoon olive oil
pinch of salt & pepper

Preheat your oven to 450. Line a rimmed baking sheet with parchment paper or grease it with a little Pam. Slice your peppers into strips then toss with olive oil and salt/pepper. Place in the oven for 35-45 minutes, or until skin is charred.

While peppers are roasting, bring a pot of water to a boil and cook your couscous according to the package directions. Fluff, then toss with sriracha sauce. Top with blistered peppers and enjoy.