Chargrilled Prawn & Capsicum Couscous

13 Ingredients

Number of servings

200grams couscous
1 cup water, boiling
1tablespoons butter, softened
4 red capsicums
5tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 leek, white part only, sliced into 5mm discs
2 cloves garlic, crushed
175grams cooked and peeled king prawns
1 lemon, grated zest and juice
4tablespoons flat-leaf parsley, chopped
2tablespoons mint leaves

Description

Omit the prawns for a flavourful vegetable couscous that can also be served as a side dish.

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 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 prawns, the leek and garlic mixture, lemon zest and juice, parsley, and mint. Stir through well, and serve.