Garlic and Thyme BBQ Steaks with Chickpea and Capsicum Couscous Salad


4 Bone-in Beef blade steaks



2 soft ripe Roma (or similar) tomatoes, roughly chopped
2 cloves Garlic, peeled
1 tsp Thyme leaves
2 TBS Sherry vinegar
1 TBS Capers
1 TBS Olive oil

Chickpea and Capsicum salad

1 cup Couscous
1 tsp Turmeric
1 red Capsicum – diced
400g Chickpeas, drained and rinsed
100g baby Spinach
Shredded mint leaves and
Pomegranate seeds to serve


Place steaks in a single layer in a dish

Blend tomato, garlic, thyme, vinegar, capers, olive oil and some freshly cracked black pepper in a blender. Blend until smooth. Pour this marinade over the steaks, leave for 30 minutes. Bring 3 cups water to the boil in a medium saucepan, add the couscous and turmeric. Simmer 8-10 minutes or until tender – and then drain, cool slightly and combine with the salad ingredients. Preheat a propane BBQ to medium and cook steaks for 3 minutes each side. Serve with the salad, sprinkled with mint and pomegranate.