Couscous and pea salad with grilled prawn skewers

Instructions

1. Heat 1 teaspoon oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and half the rind and cook, stirring, for 1 minute or until fragrant. Add couscous and stock and bring to the boil. Remove from heat. Set aside, covered, for 3 minutes. Scrape with a fork to separate grains. Season with salt and pepper.
2. Meanwhile, boil, steam or microwave beans, peas and snow peas until just tender. Drain. Refresh under cold water and drain.
3. Combine prawns, 1 teaspoon oil, half the chives and half the dill in a bowl. Thread prawns onto 12 wooden skewers (see note).
4. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers for 1–2 minutes each side or until just cooked through.
5. Meanwhile, combine couscous mixture, beans, peas, snow peas and remaining chives, dill, rind and oil in a bowl. Season with salt and pepper. Serve prawns with couscous salad and lemon wedges.