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Moroccan spiced mince with couscous

sunflower oil

medium onions, roughly chopped

pack Quorn mince

ground cumin

ground cinnamon

ground turmeric

ready-to-eat dried apricots, quartered

vegetable stock

For the couscous

couscous

grated zest of 2 lemons

chopped fresh mint

unsalted cashews, toasted under the grill

1. Heat the oil in a large non-stick pan, add the onions and cook gently for 5 minutes until they soften. 

Stir in the Quorn and spices , then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.

2. Meanwhile, make up the couscous following the packet instructions – it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.

3. Spoon the couscous onto serving plates, pile the  Quorn mixture on top and scatter with the cashews.  