Start by heating the oven to 200°C/392°F.
First, remove the core and seeds from your red pepper. Slice lengthwise into thin slices.
Transfer your pepper slices to a lined baking tray. Drizzle with olive oil and season with salt and pepper to taste. Set aside as you wait for the oven to heat up.
Prepare the couscous according to the package directions* and season with salt. Set aside to let cool. Tip: prepare your couscous in a large bowl which you can use later on to mix in all the other ingredients.
Whilst your couscous cools down, start preparing your herb paste. Add all the herb paste ingredients (except water) to a food processor or blender.
Blend until smooth, then add water until your reach the desired consistency (you will need to add approx. 2-3 tablespoons).
When the oven is ready, roast your bell peppers for 15 minutes. Important: After 7 minutes, add almonds and roast for the remaining 8 minutes (skip this step if you are using pre-roasted almonds). When ready, remove from the oven and leave to cool.
If you're using canned peas, skip this step. If you're using frozen peas, prepare them according to package directions until they're ready. Set aside to let cool.
Chop up your spinach and almonds.
Assemble your salad. Start by adding your herb paste to the couscous and give it a good stir. Add in the peas and spinach. Lastly, add your roasted bell peppers. If desired, reserve some pepper slices for garnish.
Add a generous portion to your plate and sprinkle with almonds. If desired, add an extra drizzle of oil or lemon juice, or sprinkle with salt or chilli flakes.