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Spiced Couscous with Haloumi and Fig

Spiced Couscous with Haloumi and Fig

Difficulty: Easy
Season: Autumn
Preparation: 10 mins
Cooking: 20 mins

How to


  1. Steam the sliced beans over a double steamer for 3 minutes. Remove from heat and plunge into cold water. Drain and set aside
  2. Heat stock until simmering in a small saucepan, then remove from heat.
  3. Mix together couscous and Ras el hanout spice, then add the couscous to the saucepan of hot stock.  Rest with cover on without stirring, for 5 minutes.
  4. Remove the lid of the saucepan and fluff up the couscous with a fork. Stir butter through and set aside.
  5. Remove haloumi from packaging and pat dry with a paper towel. Slice into thick slices.
  6. Heat a non-stick frypan or griddle pan over medium heat and coat with olive oil spray.  Fry the cheese for approximately 2 minutes per side, or until golden.
  7. 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 to serve. 

Handy Tips

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.


Serves 4