Moroccan spiced mince with couscous

Moroccan spiced mince with couscous

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(53 ratings)

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Cooking time

Ready in 35-40 minutes, plus draining time

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
497
protein
24g
carbs
67g
fat
16g
saturates
2g
fibre
9g
sugar
0g
salt
1.21g

Ingredients

  • 2 tbsp sunflower oil
  • 2 medium onions, roughly chopped
  • 350g pack Quorn mince
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 100g ready-to-eat dried apricots, quartered
  • 600ml vegetable stock

For the couscous

  • 280g couscous
  • grated zest of 2 lemons
  • 4 tbsp chopped fresh mint
  • 50g unsalted cashews, toasted under the grill

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Method

  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.

Recipe from Good Food magazine, March 2003

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Comments

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trishkins69's picture
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Not very keen on this. A bit grey looking and watery. Don't think I will be making it again. Shame, it sounded good.

itskath425's picture
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I really liked this recipe although I did add some ras-el-hanout for extra flavour. Served leftovers with noodles which I think went better than the couscous.

alisonpg's picture
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Simple and tasty, great choice for veggies. We will definitely be eating again soon.

sircrouton's picture
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Delicious, used real mince instead of Quorn.. but we decided we're not the biggest fan of couscous

anitashah3's picture
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I added houmous and warm pitta bread as a side when i served this and it went well. My 19 month old son like it too.

loubeale's picture

This was a lovely dish. I swapped the apricots for dates and added a handful of raisins. Very easy to make and not too spicy for the kids.

carpetgerbil's picture
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Just to add, I think this recipe would be far better with lamb mince. The lemon and mint would make more sense in that situation.

carpetgerbil's picture
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As a part-time vegetarian (i.e., I prefer most veggie dishes) I used Quorn mince as specified in this recipe. I was really looking forward to it and at the very first mouthful thought, 'mmm'... but then all the random flavours hit at various times whilst I continued with it and it just confused my tastebuds. It just didn't work for me. It was all the 'extra' bits that didn't harmonise well - the mint, lemon zest and cashews threw the whole thing off. I've left the rest for my husband when he gets home from work and I'm not looking forward to the mickey-taking I'll get. He's a chef and North African to boot; he has Moroccan friends and a Moroccan sister-in-law, he's taken me to some good Moroccan restaurants in the past... I don't think they'd be that impressed with this!

I've made a Moroccan dish using their 'chicken-style' pieces from a different recipe and it was far superior to this one.

sallybiggins's picture
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Lovely and so easy even I could make it! I used minced beef instead and think it might have needed added spices

ladyannwotherspoon's picture
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This is a really nice recipe! Very simple to make and enjoyed by all the family. I added diced carrot and some petit-pois peas to the mince to gain some texture and thought it was superb with the minty and lemony couscous.

emmaccollins's picture
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Love it! Used Lamb mince, but will try it with Quorn next time.

josephina86's picture
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It was alright, edible, but I agree it could do with more veggies! Def some sweet potato and carrot. I would use another tagine recipe and just replace the meat with quorn.

joandtimstorey's picture
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I love this recipe, but only after a tweak. We add a tin of chopped tomatos and stir the mint into the mince and serve with Ainsleys Moroccan Cous Cous and untoasted cashews. It's yummy!

queenlazy's picture
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Loved it! We left out the mint and used sultanas instead of apricots, which worked very well. Will definitely be making this again.

meemal's picture
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Pretty good. Not enough veggies in it for me.. would perhaps try what others suggested and pad it out with more!

lousy2uk's picture
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Awful, worst recipe I have ever cooked from, too much onion, too much lemon. Mot enough spice. Was unedible.

rachandoscar's picture
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My good god, this is a great dish. So tasty and easy to make. Although I used beef mince and forgot to toast the cashews. It even impressed my Grandmother who is not the most worldly of eaters. Once she ate it (after of course ribbing me about how she was so surprised that I could cook) she made me write the recipe down and she's off to try it out on her mates.

timjbart's picture
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Delicious and quick, not at all dry. Used lamb mince

nicolajb's picture
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The mince was really enjoyable, however would not use as much lemon zest next time in the couscous.

nikkinoodle40's picture
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Followed the recipe verbatum but didn't think you could taste the individual flavours particularly distinctly.

Wouldn't bother making again, edible but not a favourite in our family.

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