Moroccan spiced mince with couscous

apricot apricots budget cashew cashews cinnamon couscous cumin mint quorn spiced mince student turmeric

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Source

Ingredients

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

Method

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.

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.

Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.