preparation

• Preheat the oven to 200 degrees. Put the peppers in there and let them brown in an hour. Turn them a quarter turn every 15 minutes so that each side is turned. Note that the skin does not burn completely black.
• Meanwhile, finely chop the spring onions. Cut the cauliflower into small florets, really not too coarse. Boil these florets for 2 minutes. Drain immediately afterwards.
  Cut the leaves off the fresh herbs and put them in a food processor along with almost all the olive oil, the garlic cloves, sumac, allspice, and salt and pepper. Grind it finely.
  Heat a deep frying pan or skillet with a few tablespoons of olive oil and brown the spring onions in it. After 10 minutes, add the pearl couscous, stir well and then pour in the stock. Let this cook slowly for the next 20 minutes.
  In the meantime, remove the peppers from the oven and let them rest in a plastic bag for 10 minutes.

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• Roast the pistachios in a dry frying pan until they start to smell delicious. Then set aside. Now heat a pan with a thick bottom. Add the spice paste. Heat gently and then add the cauliflower. Take the peppers out of the bag one by one and remove the skin from the pulp. Remove the crown and seeds and cut the bell pepper into strips. Add to the cauliflower.
• Coarsely crush the pistachios in a mortar.
  Cut the pomegranate in half and beat the seeds from one half by holding the open side down and hitting the pomegranate with a hard spoon.
  Now add the pearl couscous – check if it is done – to the cauliflower. Stir well and let the flavors work together for a few minutes.
  Garnish with the pistachio and pomegranate seeds.