Wednesday, April 3, 2013

Aromatic Couscous with Chicken and Apricots

Couscous is so easy to prepare and this fragrantly spiced version cooked in chicken stock and combined with chicken strips and roasted vegetables ensures you can serve it as a full meal!
1 KNORR Chicken Stock Pot
250 millilitre boiling water
5 millilitre Robertsons Coriander
5 millilitre Robertsons Cumin
2.5 millilitre Robertsons Paprika
2.5 millilitre Robertsons Cinnamon
65 gram Dried apricots, sliced
10 millilitre sunflower oil
250 millilitre Couscous
15 millilitre sunflower oil
600 gram Assorted roasting vegetables
1 tin chickpeas, drained
15 millilitre sunflower oil
500 gram chicken fillet, cut into strips
100 gram Halloumi cheese, cubed
1.Preheat oven to 200°C.
2.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.
3.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.
4.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.
5.In the meantime heat the oil in a frying pan and fry the chicken fillet spices and cooked through and golden on both sides.
6.When the roast vegetables are ready mix this together with the steamed couscous, chickpeas and halloumi cheese.
7.Add the chicken strips and serve!

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