11 Jan 2016 / RECIPE

Moroccan Couscous with Sweet Balsamic Figs

This recipe for Middle Eastern style couscous with veggies and sweet balsamic caramelized figs is great as a stand alone dish or as a side for chicken or lamb. 

Serves: 4      I      Time: 25 minutes


  • 1 1/2 cups of couscous 
  • 1 1/2 cups of water 
  • 3 tablespoons of Extra Virgin Olive Oil
  • 1 red onion finely chopped
  • 1 glove of garlic thinly sliced
  • 1/4 pumpkin peeled and finely chopped
  • 1 red capsicum finely diced
  • 1 green capsicum finely diced 
  • 3 figs, quatered
  •  Zest of 1 lemon
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction
  • A pinch of safron
  • 1 tablespoon of cumin seeds
  • A pinch of freshly grated nutmeg
  • Fresh lime juice
  • Garnish fresh coriander, mint and caramelised figs



  1. Place couscous into a bowl.
  2. Add one and a half cups of cold water into a medium saucepan and bring to the boil. Remove from heat. Add water to the couscous and stir, cover. Set aside for 5 minutes or until liquid is absorbed. 
  3. In a small saucepan add olive oil, red onion, garlic, pumpkin, lemon zest, red and green capsicum, and fry till cooked through and season to taste.
  4. In a separate pan, add cinnamon stick, bay leaf, figs, 2 table spoons of Sweet Balsamic Reduction, 2 table spoons of water and reduce. Leave to cool.
  5. In a separate pan, dry fry safron, cinnamon, cumin, and nutmeg together. Grind in a mortar and pestle.
  6. Mix together spices, vegetables, fresh lime juice.
  7. Fluff couscous with a fork to separate the grains and then add the mix to the couscous, stirring gently to combine.
  8. Top with coriander, mint, caramelised figs and drizzle with Sweet Balsamic Reduction.

Note: Instead of pan frying vegetables, for a chunkier version, they can be cut up in to large cubes and roasted in the oven beforehand.




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