Instructions: Heat up a saute pan or frying pan and add the olive oil. Add the couscous and stir until the grains start to roast and turn golden brown. Crush the garlic clove and mix in well, cook for a further 2 minutes then take off the heat and gradually add the vegetable stock. Cover with a tight fitting lid or cling film and leave to soak.

Meanwhile chop the peppers into a small dice ready to be added to the couscous salad. Place the sunflower seeds in a frying pan on a high heat and toast for 4-5 minutes, keep stirring to give all round coloration, then add a teaspoon of honey to the seeds and turn off the heat. This will result in roasted honey glazed sunflower seeds to garnish the salad.

To make the dressing simply chop the tomatoes up and place in a blender or liquidizer and add all the other ingredients except the oil. Start to blend and slowly add the oil; this will thicken the dressing slightly.

Pour the contents through a fine sieve and season to taste.

Meanwhile take the cover off the couscous salad and add the peppers, lemon juice and baby spinach, mixing well. Check the seasoning and place a good pile of the salad in the centre of the plate and drizzle a little dressing around the outside. To finish the dish simply scatter some honey roasted sunflower seeds over the salad and finish with chopped parsley.

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