To serve: fresh mint, pomegranate seeds and pistachios
Rehydrate cous cous - mix cous cous with boiling water fluff up with a fork and leave for ten minutes
Roast peppers & onions in the sesame oil on a non stick baking tray in a preheated oven at 180c fan for 25 minutes
Mix the cous cous with the spice shot and chopped mint
Put cous cous in a bowl and top with warm roasted veg - garnish with fresh mint, pomegranate and pistachios