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.

Serves 4

35 mins

A Little Effort

237 cals
(Per serving)


14 g protein
(Per serving)

Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat


  • 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


  1. 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.
  2. Meanwhile, prepare the couscous according to pack instructions. Add the cucumber, tomatoes, herbs and remaining 1/2 tbsp oil, then mix to combine.
  3. 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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