Slice the calamari into large triangles. Combine the garlic, olive oil, sumac, ground coriander and turmeric in a large bowl. Add the calamari and mix well.
Cut the capsicum into large pieces as flat as possible and cook under the grill, skin up, until the skin is blackened. Place in a small bowl and cover with cling wrap. Leave for 5 minutes, peel off the skin, and chopped the flesh finely.
Bring the chicken stock to a boil with the lime juice. Place the cous cous and currants in a large bowl and pour over the stock and lime juice. Cover with cling wrap and leave for five minutes. Fluff the cous cous with a fork. Add the almonds, coriander, mint and capsicum. Mix well and season with salt to taste.
Fry the calamari in 1 teaspoon oil until it turns from opaque to white - do not overcook! Serve on top of the cous cous.