Quorn Sticky Pomegranate Sausages with Pilaf Cous-Cous

Name: Quorn Sticky Pomegranate Sausages with Pilaf Cous-Cous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

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Two Quorn Sticky Glazed sausages topped with pomegranate seeds on a bed of pilaf cous-cous with a side serving of pomegranate seeds.

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!

Meat Free Sausage Recipes Quick and Easy Recipes Family Meal Recipes Weeknight Dinner Recipes

Serves 4

30 mins

Easy

447 cals
(Per serving)

12.6g of fat

£ 1.73.00
(Per serving)

Made with Quorn Vegetarian Sausages

See product See recipes

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

For The Pilaf Cous-Cous:

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

To Serve:

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.