Moroccan spiced mince with couscous

Moroccan spiced mince with couscous

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(59 ratings)

Ready in 35-40 minutes, plus draining time


Serves 4
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal497
  • fat16g
  • saturates2g
  • carbs67g
  • sugars0g
  • fibre9g
  • protein24g
  • salt1.21g
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  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g pack Quorn mince
  • 1 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp ground turmeric
  • 100g ready-to-eat dried apricots, quartered



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 600ml vegetable stock

For the couscous

  • 280g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • grated zest of 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp chopped fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g unsalted cashews, toasted under the grill



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  1. Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn’t need to be browned), 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.

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Comments (67)

Kellylula's picture

Wow, how unbelievably boring. I started cooking this and part way through gave it a little taste and thought it tasted so bland so I thought I'd check the reviews. It has 4 stars but it's awful!! Added a tin of tomatoes as I had no paste let, a tin of kidney beans in chilli, some fresh green chillies, dried chilli flakes and it was then edible. This dish has no flavour at all. If you lie Moroccan food, don't cook this. There are so many much better recipes on this website. This one lets it down!!

russell_b21's picture

Needed a lot of extra stuff to give it some taste. Not a great BBC GF recipe as it is. Added chickpeas, lemon juice and some tomato paste to it. Would I make it again? Probably not. I have other Moroccan recipes that are better.'s picture

I really liked this! Added some chilli and only used half the stock, as suggested by comments :).

Suzan Riad's picture

Excellent recepi! Added some tomato paste and it workd perfectly and couscous taste delicious

nadias1974's picture

Don't bother. This receipe is bland and tasteless. Very disappointing. Also, not sure how they came to the conclusion that it feeds four.

Debzie's picture

We thought that this was pretty boring - it might have been improved by frying the spices with the onions. Next time I'd just make a simple bolognaise or chilli with the mince.

maddyshine's picture

This recipe was great. I had 10 friends over for dinner and used this (Just double the quantities). I added leeks and kidney beans in chill sauce and left out the apricots. Fab dish and was thoroughly enjoyed! I only used half the amount of stock that was recommended and it sufficed.

vlatus's picture

Way too much stock. I used turkey mince and Ras-al-hanout spices, adding chopped celery, courgette and red pepper to bulk it out. Didn't bother with cashew nuts. I did use fresh lemon zest and fresh chopped mint (fresh herbs have a much better flavour than dried). The couscous was lovely, although I did add a knob or two of butter to it and a generous pinch of salt. Very nice flavours and worked well together, will do occasionally by way of a change but not something I'd add to my list of "regulars".

Foodyatfourty's picture

Diabolical. Accidentally gave it 5 stars, meant to give it one

morgs00's picture

Very nice meal and super easy. As per the other comments I added some chili powder to increase the spice to taste. Would certainly make again.

mindymoo62's picture

Forgot to say I also added a tin of mixed beans! Lol

mindymoo62's picture

Really easy to make and very tasty. I used turkey mince which turned out really well. I added apricots and raisins, a little more cumin and also a pinch of chilli flakes. Step daughters hoovered their plates!
I also put a stock cube in the water when making the couscous.
Soo easy and quick. Will make again very soon :-)

paradroid's picture

Tried this last night with lamb mince. It was lovely although we did add a small amount of chilli powder to spice it up a bit more. One the nuts in the oven.. I burned all mine by not paying attention.

beckylpriestley's picture

This was ok but needed to add less stock as it took forever to thicken. The flavours were ok but I don't think i'll make again.

alibambi90's picture

Really disappointing recipe found it so bland and dry!!

jharrold's picture

This was delicious. We are a pair of meat eaters but trying to reduce red meat intake and this will become a regular mid week meal. Super quick and easy. Added a handful of halved cherry tomatoes and a yellow pepper. Didn't have any lemons or mint for the couscous so just squirted some concentrated lemon in, added some parsley, ground coriander and salt and pepper and that worked well.

denisejura's picture

my family love this recipe. I make it regular with meat mince as my children are meat eaters, but they also love the vegetarian version

kalisha04's picture

This sounds really good, im planning to make this with the added chickpeas and peppers, but when would you add them in?

tamsinthefoodie's picture

Did as others suggested and added 2 tomatoes, a pepper and chickpeas to the mix. Definitely needed lots of extra seasoning (or two stock cubes). Was ok after all this however, what was even better, I had some left over the next day on a jacket potato with sour-cream on top and it was really tasty after a night of marinating.

flinz84's picture

swapped the quorn for beef mince, and went down really well :) full of flavour and texture and will be making again!


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