Take an oven proof dish and add the couscous along with the Ras El Hanout spice mixture and the salt. Mix well and pour the hot water and cover with foil. 12’ later uncover, sprinkle the sumac and fluff with your hand to get rid of any lambs.

Place the dish in a preheated oven at 160°C, air ventilation, for another 12’. Remove from the oven, fluff, drizzle with the olive oil, garnish with sumac and serve.