Remove the seeds from the yellow and red snack peppers. Wash the baby spinach briefly in ice-cold water, which makes it nice and crisp.
Rub 5 red and 5 yellow snack peppers with olive oil and a little salt. Mix well together and put them on a baking tray in the oven, grill them on grill mode until the skin of the peppers starts to colour, then remove the skin from the peppers. You can also grill the snack peppers in a grill pan over a high heat. Cut the roasted sweet peppers in pieces/rings.
Cook the couscous as directed on the packaging. Add 1 tsp paprika powder and 1 tsp Ñora pepper rub to the water in which you are cooking the couscous. Put the cooked couscous in a bowl with the baby spinach and grilled snack peppers. Then put it in the fridge to cool down.
In the meantime, cut the 4 remaining snack peppers, 150g cherry tomatoes and 1 red onion into fine rings. Chop the feta into small pieces. Take the salad out of the fridge and add the snack pepper, cherry tomatoes, red onion and feta to the bowl. Season the salad with salt, 1 tsp Ñora pepper rub, 1 tbsp lemon juice and 2 tbsp sushi or white wine vinegar. Mix it all together and then you can serve the salad or place it in the refrigerator (covered) to cool further and allow the flavours to infuse.
You can make the snack pepper salad a day in advance. It is best to then add the spinach when you are serving the salad, otherwise the spinach will become soft/wilt.