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

    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)

stephencooles's picture

Substituted lamb mince for the quorn, but otherwise lovely recipe, and very simple to cook. Next time however would use a little less stock (around 500 - 550ml) as had to leave the wok on heat for 30 min to get the sauce to thicken. Left out the mint as well.

nixkitz's picture

Substituted the quorn for turkey mince, and left out the mint. Delicious and the cashews really complimented the mix. Very quick to make on a work night.

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

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

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

susannekaluza's picture

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

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.


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