Another quick midweek gem for you! I’ve been trying have more meat-free days to provide my diet with a bit more balance, and I’ve got two vegan recipes coming your way! So I can’t take credit for finding this BBC Good Food beauty, it was actually cooked for me. It’s always a good sign when you like something enough to want to replicate it yourself!
The best part of this is, that it is SO EASY. I know I’ve said that for a few recipes, but effort really is absolutely minimal. The only chopping you need to do is the onion. Other than that, you need to zest a lemon, shred up some mint and chuck everything in a pan, but that is honestly it. As for the Quorn, you just take the pack out of the fridge and empty the contents into a pan. The entire process should take an absolute maximum of 25 minutes, and you could probably do it quicker than that. It’s also ethical (meat-free!), healthy, cheap and it works surprisingly well as leftovers for lunch.
This serves 4, and total preparation and cooking time should be 20-25 minutes.
- oil of your choice, for frying (I used coconut oil)
- 2 onions, roughly chopped
- 300g pack Quorn mince (from frozen)
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- 100g dried apricots, quartered
- 500ml vegetable stock
For the couscous
- 1 cup of couscous (around 200g)
- grated zest of 1 lemon
- small handful of roughly chopped/ shredded mint leaves
- 50g unsalted cashew nuts
How to make it…
- Heat the oil and fry the onions in a large, deep pan for around 5 minutes, or until they start to soften. Then add the Quorn, cumin, cinnamon and turmeric, stirring well until it is mixed together. Next, add the apricots and stock. Bring to the boil, and then leave to simmer for 10-15 minutes. You may need to add more water if it starts to dry out.
- Meanwhile, toast the cashew nuts in a frying pan without any oil for 3-5 minutes, until they start to brown. You can also use this time to cook the couscous according to the instructions on the pack (use around 1.2 times boiling water to the amount of couscous). When cooked, gently stir the lemon zest and mint through with a fork.
- To serve, spoon the Quorn mixture over the couscous and garnish with the toasted cashew nuts. Enjoy!
Based on the ‘Moroccan Spiced Mince with Couscous Recipe from BBC Good Food, as can be found here: https://www.bbcgoodfood.com/recipes/1725/moroccan-spiced-mince-with-couscous