Charred sugar snap, pomegranate and couscous salad

Ingredients

75g	couscous
200g	sugar snap peas, roughly chopped
25ml	olive oil
10g	dill, roughly chopped
10g	coriander, roughly chopped
50g	pomegranate seeds
1 tsp	pink peppercorn, lightly crushed
1	lemon; half zested for 1 tsp, 1 tbsp lemon juice
½	clove garlic, peeled and crushed
1 tsp	maple syrup
50g	feta, finely crumbled
½	preserved lemon, flesh removed, skin finely sliced (5g)
	fine sea salt and black pepper

Place the couscous in a medium bowl with ¼ teaspoon salt and 135 millilitres boiling water and cover the bowl with a plate. Set aside for 5 minutes until the couscous has absorbed all of the water.
Place a grill pan on a high heat. Season the peas with ⅛ teaspoon salt and 1 tsp oil. Grill half the peas for 2 minutes, until lightly charred on each side but not cooked through, and add to the couscous. Repeat with the remaining peas. Mix the chopped herbs and 1 teaspoon of oil into the couscous and set aside.
Combine the pomegranate, peppercorns, lemon zest and juice, garlic, maple syrup, the remaining 1 tablespoon olive oil, ⅛ teaspoon salt and a good grind of black pepper in a small bowl and set aside.
To serve, transfer the couscous to a lipped plate and scatter the feta and pomegranate mixture and preserved lemon over the top.