Moroccan spiced mince with couscous

Moroccan spiced mince with couscous

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(93 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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal497
  • fat16g
  • saturates2g
  • carbs67g
  • sugars0g
  • fibre9g
  • protein24g
  • salt1.21g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 medium onions, 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



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

  • 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…

  • 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, questions and tips

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Tracey Slater's picture
Tracey Slater
27th Apr, 2020
Made this today. I added butternut squash and didn't have apricots so use sultanas instead. Far too much liquid in the recipe. I let it bubble away for a good while to no avail so added some cornflour to thicken the liquid. I'd reduce it to about 400ml to have the drier texture. I went a little bit lighter on the cumin and added some mixed spiced. Flavour is Ok just now but think they will develop before I have it for tea tonight along with lemon scented cous cous.
blackbird17's picture
12th Mar, 2020
There is something not right with this. I think the amount of turmeric or maybe cumin makes it bitter. I added a good slug of Stokes Chilli Sauce and a bit of Worcestershire Sauce which helped to sweeten it. It need half the amount of liquid and three times the amount of cooking time.
Jamie Hill's picture
Jamie Hill
27th Jul, 2019
I think the problem people are having stating this is bland is that they haven't seasoned to taste, probably missed that bit out or didn't taste properly. This is a lovely recipe and has complex layers of flavours. I like it with a bit of smoked paprika but it needs to be quite salty to make the most of the smokiness in the paprika
3rd Jul, 2018
I bought all the ingredients then I read the reviews, so I was kicking myself. Then I made it and - it was gorgeous! Really tasty Moroccan spicy flavour. It's tasty but not hot at all, which I love, but if you want something hot and spicy I'd leave this and head for a curry.
26th Apr, 2017
My husband liked it and described it as delicious. I thought it was average. After reading the comments I doubled the spice, added chilli, ground coriander, a red pepper, tinned tomatoes and garlic and served with cucumber and mint raita. My question would be, if I had to add all of the extra ingredients is it really the same recipe?
23rd Apr, 2017
Very disappointing. Followed recipe to the letter but it was unbelievably bland - had to add so much extra seasoning.
18th Feb, 2017
This is a very bland recipe....buuuut I added a fair amount of ground coriander, 1 tbsp of tomato puree, splash of lemon and a bit of chilli and was then very tasty
16th Jan, 2015
Wow, how unbelievably boring. I started cooking this and part way through gave it a little taste and thought it tasted so bland so I thought I'd check the reviews. It has 4 stars but it's awful!! Added a tin of tomatoes as I had no paste let, a tin of kidney beans in chilli, some fresh green chillies, dried chilli flakes and it was then edible. This dish has no flavour at all. If you lie Moroccan food, don't cook this. There are so many much better recipes on this website. This one lets it down!!
15th Dec, 2014
Needed a lot of extra stuff to give it some taste. Not a great BBC GF recipe as it is. Added chickpeas, lemon juice and some tomato paste to it. Would I make it again? Probably not. I have other Moroccan recipes that are better.
26th Aug, 2014
I really liked this! Added some chilli and only used half the stock, as suggested by comments :).


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10th Sep, 2017
Very bland recipe. I added garlic, passata, chickpeas and doubled the spices. Much better!
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