Preheat the oven to 180'C.
Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown.
Once the almonds are cooked increase the oven temperature to 200'C.
Coat the red peppers in a little olive oil and then roast in the oven for 20 minutes. The skin should have blackened and the peppers should be soft. Place the peppers in a heatproof bowl and cover with clingfilm. Leave for 10 minutes to steam and then peel off the blackened skins. Remove the seeds from the centre and then cut the flesh into small dice.
Finely slice the spring onions. Pick and roughly chop the mint and coriander.
Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil. Stir these ingredients together.
Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film.
Allow the cous cous to absorb the water for 10 minutes.
Finish the cous cous with the spring onions, chopped herbs, red peppers and flaked almonds.
Check the seasoning before serving and add a generous squeeze of lemon juice.
Keep at room temperature and serve.
«A great summer salad for a bbq. Will accompany grilled meat and fish perfectly.»