Chargrilled Shrimp and Pepper Couscous Recipe

Ingredients

• 7 oz (200 g) couscous
• 1 cup boiling water
• 1 tbsp butter, softened
• 4 red bell peppers
• 5 tbsp olive oil
• salt and freshly ground black pepper
• 1 leek, white part only, sliced into ¼in (5 mm) disks
• 2 garlic cloves, crushed
• 6 oz (175 g) cooked and peeled jumbo shrimp
• 1 lemon juice and zest
• ¼ cup chopped flat-leaf parsley
• 2 tbsp chopped mint leaves

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. Using a fork, separate and fluff up the grains. Set aside.
2. Heat the barbecue grill until hot. Cut off and discard the tops of the peppers, then cut the peppers in half lengthwise. Remove all the seeds. Put the peppers in a shallow dish, add 3 tablespoons of the oil, and season with salt and black pepper. Mix until the peppers are well coated in the oil. Grill the peppers over high heat 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 olive oil in a frying pan over low heat. Add the leeks, and sweat gently, stirring occasionally, for about 5 minutes. Add in the garlic, and cook for 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 shrimp, the leek and garlic mixture, lemon zest and juice, parsley, and mint. Stir through well, and serve.