Aromatic Couscous with Chicken and Apricots

Aromatic Couscous with Chicken and Apricots

4.2 (9) | Rate this recipe

Select Below to Add Your Rating

Couscous and chicken recipes are easy to prepare and make for the healthiest, tastiest family meals. Give this one a try today!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 1 KNORR Chicken Stock Pot
  • 250 ml boiling water
  • 5 ml Robertsons Coriander
  • 5 ml Robertsons Cumin
  • 2.5 ml Robertsons Paprika
  • 2.5 ml Robertsons Cinnamon
  • 65 g Dried apricots, sliced
  • 10 ml sunflower oil
  • 250 ml Couscous
  • 15 ml sunflower oil
  • 600 g Assorted roasting vegetables
  • 1 tin chickpeas, drained
  • 15 ml sunflower oil
  • 500 g chicken fillet, cut into strips
  • 100 g Halloumi cheese, cubed


  • Preheat oven to 200°C.
  • Place roasting vegetables in a oven proof roasting tray, drizzle with oil and cover with tin foil then allow to roast in the oven for about 30 minutes or until the vegetables are tender.
  • Place couscous into a bowl together with oil, sliced apricots and all the spices, give it a good mix with a fork to coat the grains in oil and to evenly distribute the spices.
  • Dissolve the KNORR Chicken Stock Pot in the boiling water then pour this over the couscous and cover immediately with cling film to allow the couscous to steam.
  • In the meantime heat the oil in a frying pan and fry the chicken fillet and spices until cooked through and golden on both sides.
  • When the roast vegetables are ready mix this together with the steamed couscous, chickpeas and halloumi cheese.
  • Add the chicken strips and serve!