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Spiced couscous with haloumi & figs

Difficulty Easy
Season Autumn
Preparation 10 mins
Cooking 20 mins
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. 

To serve

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.  

Handy Tips

Handy Tip 01

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.

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