Pigeon shawarma with red pepper couscous and chermoula dressing

Ingredients

• 8 pigeon breasts, skin removed
• 1 garlic clove, very finely chopped
• 50g natural yoghurt
• ½ tsp ground coriander
• pinch cracked black pepper
• A squeeze of lime juice
• pinch ground mace
• ½ tsp salt
• ½ tsp whole coriander seed
• ½ tsp harissa paste or to taste
• 200g couscous
• 200g roasted red peppers, sliced
• 2 garlic cloves
• 100ml of olive oil
• 1 lemon, juiced
• ¼ lemon zest, finely grated
• 1 tsp sumac
• Half a bunch of mint
• Half a bunch of coriander
• A good pinch chilli flakes