Grilled pepper and leek couscous

Serves 4

Ingredients:

7oz (200g) couscous

1 cup boiling water

1 tbsp soft butter

4 red peppers, tops removed, halved lengthwise, and seeded

1/3 cup olive oil

sea salt and freshly ground black pepper

1 leek, white part only, sliced into 1⁄4in (5mm) discs

2 garlic cloves, crushed

grated zest and juice of 1 lemon

4 tbsp chopped flat-leaf parsley

2 tbsp chopped mint leaves

Method:

1 Put the couscous in a large bowl. Add the boiling water and the butter, and stir to combine. Cover the bowl with plastic wrap, and set aside for 5–10 minutes. Use a fork to separate and fluff up the grains. Set aside.

2 Heat a barbecue or charcoal grill until hot. Put the peppers in a shallow dish, add 3 tablespoons of the oil, and season with sea salt and black pepper. Mix until the peppers are coated in the oil. Grill the peppers for about 10 minutes, until they are charred all over and softened. Allow to cool a little. Peel off the skin, and reserve the pepper halves.

3 Heat the remaining 2 tablespoons olive oil in a frying pan over low heat. Add the leeks, and sauté gently, stirring occasionally, for about 5 minutes. Add the garlic, and cook for a further 30 seconds. Remove from the heat.

4 To finish, cut or tear the pepper halves into strips, and put in the bowl with the couscous. Add the leek and garlic mixture, lemon zest and juice, parsley, and mint. Stir until combined, and serve.

Grilled pepper and leek couscous