Quorn Sticky Pomegranate Sausages with Pilaf Cous-Cous
Try these delicious sticky glazed pomegranate Quorn Vegetarian Sausages served with a fluffy Pilaf Cous-Cous. The pomegranate molasses, honey and balsamic vinegar give these succulent Quorn Vegetarian Sausages a sweet-savoury stickiness that is impossible to resist.
This is a quick and easy meat free recipe for your mid-week dinner and the leftovers make a great next day lunch hot or cold!
Serves 4
30 mins
Easy
447 cals
(Per serving)
12.6 g of fat
Made with Quorn Vegetarian Sausages
High in protein
Source of fibre
Low in saturated fat
Ingredients
For The Sticky Pomegranate Sausages:- 8 Quorn Vegetarian Sausages
- 1 tbsp pomegranate molasses
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 garlic cloves, crushed
- 1 red onion, sliced
- 200g cous-cous
- 250ml hot vegetable stock
- 15g pistachio nuts, roughly chopped
- 30g dried apricots, chopped
- ½ cucumber, small dice
- 50g pomegranate seeds
- A handful coriander leaves, chopped
- A handful mint leaves, chopped
- Extra pomegranate seeds
- A handful of rocket leaves
- Lime wedges
Method
For the Sticky Pomegranate Sausages:
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- To make the glaze, place the pomegranate molasses, balsamic vinegar, honey and crushed garlic into a small bowl and mix well.
- Place the Quorn Sausages and sliced red onion onto a baking tray. Drizzle over the glaze and toss to evenly coat.
- Bake in a pre-heated oven for 20 minutes. Stir halfway through the cooking time.
For The Pilaf Cous-Cous:
- Place the cous-cous into a glass mixing bowl. Pour over the hot stock, cover and leave for 10 minutes.
- After 10 minutes, fluff the cous-cous with a fork and add the remaining ingredients. Mix well.
To Serve:
- Divide the pilaf cous-cous between 4 serving bowls, top with the sticky glazed Quorn Sausages and red onion.
- Garnish with extra pomegranate seeds, rocket leaves and wedges of lime.
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