Skip to Content Skip to Navigation Skip to Site-wide search

Spiced couscous with haloumi & figs

Difficulty Easy
Season Autumn
Preparation 10 mins
Cooking 20 mins
Spiced couscous with haloumi & figs

Method

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.

Back to Recipes

Autumn recipes you might like

Easy
Autumn 2 hours 30 mins
PHILOLOVES_WASPUDS_310220 20
Easy
Autumn 55 mins
Banana honey bread
Average
Autumn 60 mins
Leek, ricotta and cheddar flan
Easy
Autumn 20 mins
Miso glazed eggplants
Average
Autumn 35 mins
Spatchcock garlic lemon chicken
Easy
Autumn 12 mins
Crispy skin barramundi on Asian greens
Easy
Autumn 10-15 mins
Barramundi with Greek salad
Average
Autumn 30 mins
Chicken wonton soup with Asian greens