Pour 300ml of boiling water over the Tick Tock Original Rooibos teabag in a jug.
Tip the couscous into a bowl and pour over just enough tea to cover the couscous.
Cover the bowl with a plate and leave to one side.
Meanwhile, steam the spinach in a saucepan over a low heat. When wilted, squeeze out any excess water and lightly season.
Poach the eggs in a saucepan of lightly salted boiling water for 2-3 minutes, until the yolks are runny and whites are just set. Remove to a kitchen paper lined plate.
Uncover the couscous, fluff up with a fork and stir through the mint, lemon zest and juice from half the lemon; season. Divide between the bowls.
Add the sliced peppers, spinach and poached eggs to each bowl. Crumble over the feta, black olives and serve with an extra wedge of lemon.
