Sweet and slightly spicy, this is a great way to give your children a sample of the flavours of Morocco, while keeping your own taste buds happy. It’s just as delicious cold so doubles up well for the next day’s lunch too.
Put a medium saucepan that has a lid over a medium heat. Add 1 tbsp olive oil and fry the onion for 7 minutes, until softened. Add the Ras El Hanout to the saucepan and cook for 1 minute until fragrant then add the Quorn Fillets. Cook for 2-3 minutes, until starting to lightly colour, then add the stock and combine. Cook, covered, for 10-12 minutes, turning the Quorn Fillets every now and then so they are coated in the sauce.
Meanwhile, prepare the couscous according to pack instructions. Add the cucumber, tomatoes, herbs and remaining 1/2 tbsp oil, then mix to combine.
When the Quorn Fillets are cooked, slice, then stir the mango chutney through the sauce. Serve on a bed of couscous, sprinkled with pomegranate seeds and a bowl of yoghurt on the side.
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