Moroccan Spiced Quorn Fillets with Green Couscous
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.
A Little Effort
14 g protein
- 4 Quorn Vegan Fillets, frozen
- 1 1/2 tbsp olive oil
- ½ small red onion, finely sliced
- 1 tbsp Ras El Hanout
- 100 ml vegetable stock
- 120g couscous
- 1/2 cucumber, diced
- 100g cherry tomatoes, quartered
- 10g parsley, chopped as finely as possible
- 10g coriander, chopped as finely as possible
- 3 tbsp mango chutney
- 4 tbsp pomegranate seeds
- vegan yoghurt, to serve
- 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 Vegan 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 Vegan 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 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 vegan yoghurt on the side.
Did you know? Quorn Fillets are low in saturated fat and high in protein so are a great meat alternative - why not give this colourful recipe a go on your next meat-free Monday?
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