Moroccan spiced mince with couscous

Moroccan spiced mince with couscous

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(56 ratings)


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Cooking time

Ready in 35-40 minutes, plus draining time

Skill level



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



  • 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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  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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Show comments
operahead's picture

Tasty meal, that even our 1 year old loved. Like some others I used lamb. I don't remember any Quorn type animal, last time I was in Marrakech!

laurenwilson's picture
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this was really nice , and quicker than the recipe said , i added 2 tomatoes to the mince and some finely chopped cucumber to the cous cous to bump up the veg count it was really tasty and I replaced the cashews with some flaked almonds as they are lower in fat

ljwarrington's picture
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my husband loved this - especially the toasted cashews - great addition. was a tad dry for me.

susannekaluza's picture
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The spices was lovely and it was easy to make, but I think it needed a bit more vegetables. We added a can of chickpeas and some chopped peppers. I also found it a lot faster to make than the recepie says. On the table in 15-20 minutes, makes this a great midweek supper!

franzi's picture
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I used lamb mince instead and it was lovely. The cinnamon, the sweetness of the apricots and the mint make it a real taste experience.