Method:
1 Combine the carrots, fennel, lemon and orange rind, saffron, coriander seeds and capers in a medium saucepan, add enough water to just cover. Cover with a lid and simmer for 8-10 minutes or until carrots tender. Remove the rind.
2 Prepare the couscous following packet directions. Season with salt and pepper and drizzle with olive oil. Stir with a fork to separate the grains.
3 Spoon couscous onto a serving plate, spoon over the vegetable mixture, scatter with herbs.