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Preheat oven to 180°C.
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Place the fig halves cut side up, on an oven tray lined with baking paper. Brush the cut surface with pomegranate molasses and sprinkle with sugar. Bake for 10 minutes.
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Put the stock into a saucepan and bring to the boil. Meanwhile melt the butter in a pan and gently sauté the shallots until soft. Add the Pearl CousCous and stir until browned.
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Add the hot stock to the CousCous, cover and simmer for 16 minutes or until all stock is absorbed, stirring occasionally.
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Gently mix through the spring onions, lemon zest and juice, pistachios, thyme leaves and allspice, season to taste with salt.
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Just prior to serving, toss through the mint leaves. Serve with roasted figs on the side.
