Food and the City: Sriracha Couscous with Blistered Peppers

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.