Middle Eastern Spiced Couscous with Figs and Labneh

Ingredients per serving
Prepare the Salad
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Pearl couscous, cooked, cooled 1.57 kg
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Harissa paste, prepared 30.0 ml
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Cooked kidney beans 885.0 g
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Dried or fresh figs, cut into 1/8 20.0 each
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Mint, rough chopped 57.0 g
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Cilantro leaves 11.0 g
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Sunflower seeds, roasted 86.0 g
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Salt and Pepper, to taste
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Labneh 165.0 g