Place the Israeli couscous pearls in a medium sized saucepan and toast for a few minutes over a medium to high heat. Keep the Israeli couscous moving around in the pan with a spoon.
Crumble the stock cube into the pan and continue to stir for another minute. Add the water and the bay leaf, bring to a boil, cover and simmer gently, for about 10 minutes until the Israeli couscous is slightly chewy and the water is absorbed. fluff with a fork and allow to cool. Remove bay leaf.
While the Israeli couscous is cooking toast the walnuts and set aside. Prepare the figs, tomatoes, olives. Chop the cilantro.
Place all the ingredients for the dressing in the goblet of a small blender and whizz until very smooth and creamy.
Toss the Israeli couscous into a bowl and gently mix in all the other ingredients. Pour over the dressing and gently blend everything together. Season with salt and freshly ground black pepper.