Pat down 4 jarred roasted red bell peppers with paper towels, roughly dice the roasted peppers and add them into a bowl, rinse a ¼ cup of jarred capers under cold running water, pat them dry with paper towels and add the capers to the bowl with the roasted peppers, then season the diced roasted peppers and capers with a ¼ teaspoon of onion powder, a ¼ teaspoon of garlic powder, a generous ½ teaspoon of dried oregano, a ¼ teaspoon of sea salt, ⅛ teaspoon of freshly cracked black pepper, 1 teaspoon of fresh lemon juice and 1 tablespoon of extra virgin Spanish olive oil, mix everything together until well combined and then cover the bowl with seran wrap

Measure out 1 exact cup of water and add it into a sauce pan, then add a ¼ teaspoon of saffron threads and a ½ teaspoon of sea salt, heat it with a high heat and give it a quick mix, while the water is heating up measure out 1 exact cup of couscous, once the water comes to a boil add the couscous into the pan, give it a quick mix, place a lid on the pan, turn off the heat and transfer the sauce pan away from the stove top

After leaving the couscous to steam for 5 minutes remove the lid, then get in there with a fork and start fluffling up the couscous, then add the caper and roasted pepper mixture into the couscous and mix everything together until well combined, transfer to a bowl and garnish with freshly chopped chives, enjoy!