Roast the peppers: Preheat your oven to 220°C (200°C fan). Cut the peppers into flat panels, removing seeds and white pith. Toss them with 1 tablespoon olive oil and a pinch of salt. Spread on a baking tray in a single layer—you want them to char, not steam. Roast for 25-30 minutes, turning once halfway. When done, the edges will be deeply browned and the flesh will feel soft and silky when pressed with a spatula. The air will smell sweet and slightly smoky.

Toast the couscous: While the peppers roast, place a large frying pan over medium heat. Add the couscous and stir constantly with a wooden spoon. After about 2-3 minutes, you'll hear a faint crackling sound and catch a nutty, toasty aroma—the grains should be pale golden. This step builds a deeper flavour base. Remove from heat and transfer to a large mixing bowl.

Fluff the couscous: Pour the warm vegetable stock over the toasted couscous, add a pinch of salt, and stir once. Cover the bowl tightly with a plate or cling film. Let it sit for 8-10 minutes. When you lift the cover, steam should rise in a fragrant cloud, and the grains will look plump and separate. Use a fork to gently fluff—run the tines through in a lifting motion to break up any clumps.

Sweat the onion and garlic: In the same frying pan, warm 1 tablespoon olive oil over medium-low heat. Add the diced red onion and sliced garlic. Cook gently for 4-5 minutes, stirring occasionally. The onion should turn translucent and soft, releasing a mellow, sweet scent—no browning. When it's ready, the pieces will yield easily when pressed with a spoon.

Prepare the lemon herb dressing: In a small bowl, whisk together the lemon juice, lemon zest, remaining 1 tablespoon olive oil, a pinch of salt, and black pepper. The mixture should look emulsified and smell bright and sharp—like a fresh, sunlit morning. Stir in the chopped parsley, mint, and dill. Set aside for at least 5 minutes to let the herbs infuse.

Combine the bowl: To the fluffed couscous, add the softened onion and garlic, the roasted pepper strips (slice them into bite-sized pieces if they're large), and the toasted pine nuts. Pour over the lemon herb dressing. Using a large fork or spatula, fold everything together gently—you want each grain coated, but not mashed. The colours should be vivid: orange-red peppers against green herbs, golden pine nuts scattered through.

Rest and serve: Let the bowl sit at room temperature for 5-10 minutes before serving. This resting time allows the flavours to marry. When you spoon it onto plates, the couscous should be light and separate, the peppers tender, and the herbs vibrant. Top with crumbled feta if you like—its salty creaminess balances the bright lemon.