BBQ Red Snapper with Grilled Olive Salsa and Couscous Salad

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.

Cover the couscous with water (just enough to cover), then cover and set aside to steam. Thread the olives onto skewers and place over direct heat. Grill for 10-15 minutes until well charred.

Add the red pepper to the BBQ and cook until blackened all over, then cover with clingfilm for 5 minutes before skinning and finely chopping.

Finely chop the olives and mix with the remaining salsa ingredients (red onion, parsley leaves, preserved lemon, lemon juice, extra virgin olive oil), adding enough oil to loosen the mixture.

Make the dressing for the couscous by combining all the ingredients (mint leaves, coriander leaves, walnuts, dried apricots, red pepper, spring onions, feta) in a clean lidded jar or bowl and shaking or whisking to combine.

Combine the cooked couscous with the other ingredients, the chopped red pepper and the dressing.

Pat the fish fillets dry and rub with a little oil and season with salt. Cook over direct medium heat for a few minutes each side, or until cooked through. Take care not to overcook the fish.

Serve the fish with the salad and salsa.

You could use any fish for this recipe, such as red mullet, cod, haddock or even small fish such as sardines. Or, try the salsa with grilled chicken.