Preheat oven to 400°F (200°C)

Place the red bell peppers, tomatoes, leek, garlic, and raisins in a roasting tray, drizzle on the olive oil and sprinkle on the sugar. Mix everything together.

Put tray in oven and roast for 20 minutes.

Meanwhile, cook the couscous by putting the couscous into a large bowl and then pouring over the boiling water, leaving it for 5 minutes. Then fluff it up the cooked couscous with a fork.

Add the roasted vegetables to the bowl with the cooked couscous and stir together.

Serve