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Al Fez's Harissa spiced couscous - 200 Gm

Brand - Al Fez
Weight - 200.0000

Only 2 left

Price: $10.13

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Al Fez - Harissa spiced couscous - 200 Gm

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Golden couscous grains with exotic spices, chilli & coriander.

Al'Fez Harissa Spiced Couscous is easy to prepare and can be enjoyed in so many ways. Melted butter, nut oils and olive oil are easily absorbed and each adds a different character to your dish.

Makes a perfect meal for vegetarians and vegans. A delicious alternative to rice, pasta or potatoes.

Chill, add freshly chopped vegetables and serve as a salad. Press couscous into a dariole mould for a creative and professional presentation Harissa Spiced Couscous.

Additional Information

Brand Al Fez
About Brand

Al'Fez is a range of foods based on and inspired by the cuisines of North Africa and the Middle East; or more concisely: Moroccan and Lebanese foods.

The brand itself was conceived in 1998 but its origin dates back generations based on the manufacturers personal experience and family recipes.

Ingredients Couscous (85%) (100% durum wheat), Seasoning (Spices (including coriander and chilli), maltodextrin, sugar, salt, tomato powder, onion powder, herbs, yeast extract powder, garlic powder, paprika, natural flavourings, natural colour: paprika), Vegetable Bo
How to use / Recipes

Harissa Couscous Stuffed Aubergine


1 Al’Fez Harissa Spiced Couscous

1 Large aubergine

½ tbsp Al’Fez Harissa (may be added if you like it extra strong)

½ Red onion

2 Garlic cloves

1 tbsp olive oil

1 tbsp salt

10g breadcrumbs

Salt & pepper for seasoning

Coriander for garnish


Preheat oven at 180 degrees. Slice aubergine in half and cover flesh in salt, leave to stand for 10 minutes. Meanwhile, prepare Al’Fez Harissa Spiced Couscous as instructed on the pack.

Wipe salt from aubergine and score a line around the flesh of the aubergine 1cm from the edge and scoop out inner flesh. Finely chop inner of aubergine. Fry in oil with garlic and chopped onion until soft. Add Couscous and Harissa, season with salt and pepper and fry for a further 1-2 minutes. Place mixture into aubergine skins and top with breadcrumbs, bake for 15 minutes in the oven.

Recipe courtsey -

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