Moroccan spiced mince with couscous
- Preparation and cooking time
- Total time
- 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
For the couscous
- STEP 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.
- STEP 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.
- STEP 3
Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.