Preheat the oven to 200°C (fan). While it heats, line a large baking tray with baking paper — this is your golden ticket to minimal cleanup. Toss the sliced peppers and drained chickpeas with 2 tablespoons of olive oil, the cumin, smoked paprika, and a good pinch of salt and pepper. Spread everything in a single layer — you want the peppers to caramelise, not steam, so give them space. The tray should look colourful and glossy, with the spices clinging to every piece.

Roast for 15 minutes, giving the tray a shake halfway through. You’ll know they’re ready when the pepper edges are charred and slightly wrinkled, the chickpeas look golden and a little crispy, and the kitchen smells warm and smoky. The peppers should be soft enough to pierce easily with a fork, but not mushy — they should still hold their shape.

Meanwhile, prepare the couscous. Place the couscous in a large heatproof bowl. Pour the hot vegetable stock over it, add a pinch of salt, and give it a quick stir. Cover the bowl tightly with a plate or cling film and let it sit for 5 minutes. When you lift the cover, you should see the couscous has absorbed all the liquid and looks fluffy and tender. Fluff it gently with a fork — you’ll hear a soft, light scraping sound as the grains separate.

Make the lemon herb dressing while everything rests. In a small bowl or jar, whisk together the lemon juice, lemon zest, extra virgin olive oil, crushed garlic, and a pinch of salt. The dressing should smell bright and sharp, with the garlic mellowing into the background. Stir in the chopped parsley and mint — the herbs should look vibrant green and evenly distributed.

Combine the warm elements. Pour the lemon herb dressing over the fluffy couscous and stir gently with a fork until every grain is coated. The couscous will turn a pale golden colour and smell wonderfully citrusy. Add the roasted peppers and chickpeas, and fold them through gently — you want the peppers to stay intact, not break into mush.

Finish and serve. Taste and adjust seasoning with salt and pepper. Sprinkle over the crumbled feta (if using) and the toasted nuts. The feta should look like little white jewels against the orange peppers and green herbs. Serve warm or at room temperature — each bowl should have a bit of everything, with the peppers providing sweetness, the herbs freshness, and the nuts a satisfying crunch.