Spiced couscous with haloumi & figs
Steam the sliced beans over a double steamer for 3 minutes. Remove from heat and plunge into cold water. Drain and set aside.
Heat stock until simmering in a small saucepan, then remove from heat.
Mix couscous and ras el hanout, then add to the saucepan of hot stock.
Rest with lid on, without stirring, for 5 minutes.
Remove the lid and fluff up the couscous with a fork. Stir butter through and set aside.
Remove haloumi from packaging and pat dry with a paper towel. Slice into thick slices.
Heat a non-stick frypan or griddle pan over medium heat and coat with olive oil spray.
Fry the cheese for about 2 minutes per side, or until golden.
Transfer the spiced couscous from the saucepan to a serving platter. Scatter with fried haloumi, green beans, semi-dried tomatoes and figs. Garnish with fresh herbs.
Ras el hanout is a medley of between 20 to 50 different spices used in North African cooking. It can be found at most grocery stores in the spice section.