Pour the boiling water over the couscous and leave to swell, stirring occasionally. Chop up the sugar snap peas and blanch in salted water. Thinly slice the pepper, red onion and aubergine; add the mint and coriander. Add the cooled couscous and chopped peanuts and season with lime juice, olive oil and salt to taste. Marinade the beef in soy sauce for 10 minutes and sear on the Tepan cooktop. Cut into thin strips and serve on the couscous.