Moroccan spiced mince with couscous

Moroccan spiced mince with couscous

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(63 ratings)

Ready in 35-40 minutes, plus draining time

Easy

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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Ingredients

  • 2 tbsp sunflower oil
    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 onions, roughly chopped
    Onion

    Onion

    un-yun

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

  • 350g pack Quorn mince
  • 1 tbsp ground cumin
    Cumin

    Cumin

    q-min

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

  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • 2 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 100g ready-to-eat dried apricots, quartered
    Apricots

    Apricot

    ay-pree-kot

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

  • 600ml vegetable stock

For the couscous

  • 280g couscous
    Couscous

    Couscous

    koos-koos

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

  • grated zest of 2 lemons
    Lemon

    Lemon

    le-mon

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

  • 4 tbsp chopped fresh mint
    Mint

    Mint

    mi-nt

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

  • 50g unsalted cashews, toasted under the grill
    Cashew

    Cashew

    ka-shoo

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

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.

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Comments, questions and tips

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anitashah3
22nd Jun, 2011
3.05
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
11th Jun, 2011
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
2nd Jun, 2011
2.05
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
2nd Jun, 2011
2.05
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
17th Mar, 2011
5.05
Lovely and so easy even I could make it! I used minced beef instead and think it might have needed added spices
ladyannwotherspoon
16th Mar, 2011
5.05
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
8th Mar, 2011
5.05
Love it! Used Lamb mince, but will try it with Quorn next time.
josephina86
4th Mar, 2011
3.05
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
13th Jan, 2011
5.05
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
1st Oct, 2010
5.05
Loved it! We left out the mint and used sultanas instead of apricots, which worked very well. Will definitely be making this again.

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