Middle eastern-style couscous with roasted vegetables, apricots and summak chicken




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 chicken broth (Pinto’s Pride)
  • 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

For the chicken

  • 4 boneless and skinless chicken thighs
  • 1 tbsp. summak
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp chili powder (optional)
  • 1 tsp garlic granules
  • Salt and pepper to season
  • 1 tbsp. olive oil (Borges)
  • You will also need 100ml plain yogurt for serving


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. At the same time, cut slits into the boneless chicken thighs and place into a bowl with the summak, cumin, paprika, chili powder, garlic granules and season well with salt and pepper. Drizzle over a little oil, mix together well and seal the chicken in a hot pan. Transfer to an oven dish and continue cooking in the oven for 12-15 minutes with the vegetables.

Meanwhile, Heat the chicken 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 and arrange the summak  chicken on top. Sprinkle over extra chopped coriander and toasted almonds and drizzle over the plain yogurt.

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