Chargrilled Capsicum & Leek Couscous

Unable to load

12 Ingredients

Number of servings

200grams couscous
1 lemon, grated zest and juice
4tablespoons fresh flat-leaf parsley, chopped
2tablespoons mint leaves, chopped
1 cup water, boiling
1tablespoons soft butter
4 red capsicums
1/3 cup olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 leek, white part only, sliced into 5mm discs
2 cloves garlic, crushed

Method

Step 1 of 4

Put the couscous in a large bowl. Add the boiling water and the butter, and stir to combine. Cover the bowl with cling film, and set aside for 5-10 minutes. Using a fork, separate and fluff up the grains. Set aside.

Step 2 of 4

Heat the barbecue or charcoal grill until hot. Cut off and discard the tops of the capsicums, then cut the capsicums in half lengthways. Remove all the seeds. Put the capsicums in a shallow dish, add 3 tablespoons of the oil, and season with salt and black pepper. Mix until the capsicums are well coated in the oil. Grill the capsicums over a 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 capsicums halves.

Step 3 of 4

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

Step 4 of 4

To finish, cut or tear the capsicum 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 through well, and serve.