Preheat oven to 200°C.
Place roasting vegetables in an 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 Robertsons 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 clingfilm to allow the couscous to steam.
In the meantime heat the oil in a frying pan and fry the chicken fillet spices and Robertsons spices until cooked through and golden on both sides.
When the roast vegetables are ready mix them with the steamed couscous, chickpeas and halloumi cheese.
Add the chicken strips and serve!