4 slices extra lean back bacon, chopped
1 red onion, chopped
2 stalks celery, sliced
½ red bell pepper, cut in chunks
4-6 courgettes, chopped
150gm mushrooms, chopped
1 x ±410gm chickpeas, drained and rinsed
2 Tblsp sweet chilli sauce
2 Tblsp soy sauce
2 Tblsp lemon juice
2 Tblsp chopped coriander
120gm dry couscous
Method
Put the couscous into a bowl.
Add a scant 1 ½ cups of chicken or veg stock.
Cover with a plate or cling wrap.
Stand for 5 minutes, then fluff up the grains with a fork.
Keep warm.
Spray a wok or large pan with non-stick cooking spray, and place over heat.
Stir fry the bacon bits, onion and celery until the onion softens.
Add the pepper, courgettes and mushrooms.
Stir fry until mushrooms are cooked.
Add the chickpeas and mixed sauces.
Stir well and allow to heat through thoroughly.
Serve beside the couscous, with extra sweet chilli and soy sauce if desired.
For a vegetarian version omit the bacon.
