Prepare: Set the oven’s infrared coil to maximum (300 °C ), leaving the oven door ajar.
When the grill coil is red-hot, insert the oven rack about 15 cm below the infrared coil. Place the peppers, well washed with cold water, on a kitchen tray. Slide them under the grill coil. When the skin blisters and chars slightly, turn the peppers. Once the peppers are prepared in this way all around, remove the baking tray from the oven, throw a kitchen towel over everything together. All for 15 min. Then peel off the skin. Cut the fruit in half, remove the seeds and white cell membranes. Cut the remaining pulp into coarse pieces. Reserve.
Put dry couscous flour in round baking dish form, sprinkle the fruit rests a little salt over the whole. Drizzle the cold water over it. Gradually mix it with your hands. Leave to rest for about half an hour, until all the water has been absorbed by the couscous flour. Now grate the mixture loosely between the palms of your hands until it becomes evenly crumbly, but without any lumps. Spread out a large kitchen sieve with a kitchen towel and pour the couscous mixture into it. Rest until ready to use.
Finish: Place colander with couscous in suitable roasting pan over high boiling water. Cover with a dishcloth and cook for half an hour.
Loosen the quantity with a fork. Add the olive oil to the vegetable sauce with freshly prepared
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