Moroccan spiced mince with couscous

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Initial version

Authored by bd
4 Servings

Ingredients

  • 2 tbsp sunflower oil
  • 2 medium onions, roughly chopped
  • 350 g pack Quorn mince
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 100 g ready-to-eat dried apricots, quartered
  • 600 ml vegetable stock
  • For the couscous
  • 280 g couscous
  • grated zest of 2 lemons
  • 4 tbsp chopped fresh mint
  • 50 g unsalted cashews, toasted under the grill

Instructions

1

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

2

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.

3

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.

4

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