1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. Add the hot stock to the CousCous, cover and simmer for 16 minutes or until all stock is absorbed, stirring occasionally.
  5. Gently mix through the spring onions, lemon zest and juice, pistachios, thyme leaves and allspice, season to taste with salt.
  6. Just prior to serving, toss through the mint leaves. Serve with roasted figs on the side.

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