Middle eastern-style couscous with roasted vegetables, apricots and feta




For the couscous

  • 1 onion, sliced
  • 1/2 red pepper, deseeded and diced
  • 1 carrot, peeled and diced
  • 1 small zucchini, diced
  • 1 block feta cheese, cut in half
  • 1 roasting bag flavored feta and roasted vegetables (Maggi)
  • 1 cup hot vegetable broth
  • 120g couscous (Pinto’s Pride)
  • 1 tsp turmeric
  • 40g raisins
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 cloves garlic, finely chopped
  • 200g tin cooked chickpeas, rinsed and drained
  • 6 dried apricots, chopped
  • 2 tbsp. sliced almonds, toasted (Lamb brand)
  • 2 tbsp. chopped fresh coriander and mint leaves
  • You will also need 100ml plain yogurt for serving (Benna)


Place the feta cheese, diced vegetables and onion into the flavored roasting bag, seal the end and place onto an oven tray. Roast in the oven at 200°C for 15-20 minutes. Meanwhile, Heat the stock in a saucepan. Place the couscous in a bowl with the raisins and turmeric, season with salt and pepper and pour over the hot stock. Cover and allow to cook. When ready, fluff with a fork. Mix together the remaining 2 tbsp. olive oil, 1 tsp cumin, 1 tsp coriander and 2 finely chopped cloves of garlic and mix into the couscous for extra flavor, along with the roasted vegetables and feta, chopped coriander and mint. To serve, spoon the couscous into a large oval  serving dish with the feta cheese on top. Sprinkle over extra chopped coriander and toasted almonds and drizzle over the plain yogurt.

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