Serves: 4
Time: 25 minutes

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

1. Place 3/4 cups of cold water into a medium saucepan over high heat. Bring to boil. Remove
from heat. Add couscous and stir, cover. Set aside for 5 minutes or until liquid is absorbed.
Fluff couscous with a fork to separate the grains. Cover to keep warm.
2. 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.
3. In a separate pan, add cinnamon stick, bay leaf, figs and Sweet Balsamic Reduction and
reduce. Leave to cool.
4. In a separate pan, dry fry saffron, cinnamon, cumin, and nutmeg together. Grind in a mortar
and pestle.
5. Mix together spices, vegetables, fresh lime juice, and add to cooked couscous.
6. Top with coriander, mint, caramelised figs and drizzle with Sweet Balsamic Reduction.
7. Garnish and Serve.

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.