Chop the apple, spring onion, celery stalks, radishes, and fennel in smallish bits.
Add to a bowl and squeeze the juice of 1/2 lemon on top, some salt, and 1/2 Tbsp of olive oil. Cover and place in fridge until couscous is ready.
Boil double the amount of water to couscous used (in this recipe 100 gram of couscous asks for 200 gram of water).
In a bowl put in the couscous grains, saffron, grated rind of the lemon, zaatar spice, 1/2 Tbsp of olive oil, chopped sundried tomatoes, and raisins. If you like you can also add honey if you like things sweeter.
Add the hot water and pour over the couscous mix. Cover with a lid and let it rest for 5 minutes until the water is fully absorbed.
To serve place some couscous on a plate and spoon the salad on top. Enjoy!