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Moroccan spiced mince with couscous recipe

Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe.

Serves 4
Ready in 35-40 minutes, plus draining time
Vegetarian, Super healthy


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

280g couscous
grated zest of 2 lemons
4 tbsp chopped fresh mint
50g unsalted cashews , toasted under the grill


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.

Nutrition Per serving
497 kcalories, protein 24g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 9g, salt 1.21 g

Recipe from Good Food magazine, March 2003.

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