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)

12.6g of fat
(Per serving)

£ 1.73.00
(Per serving)

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:

  1. Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  2. To make the glaze, place the pomegranate molasses, balsamic vinegar, honey and crushed garlic into a small bowl and mix well.
  3. Place the Quorn Sausages and sliced red onion onto a baking tray. Drizzle over the glaze and toss to evenly coat.
  4. Bake in a pre-heated oven for 20 minutes. Stir halfway through the cooking time.

For The Pilaf Cous-Cous: 5. Place the cous-cous into a glass mixing bowl. Pour over the hot stock, cover and leave for 10 minutes. 6. After 10 minutes, fluff the cous-cous with a fork and add the remaining ingredients. Mix well.

To Serve: 7. Divide the pilaf cous-cous between 4 serving bowls, top with the sticky glazed Quorn Sausages and red onion. 8. Garnish with extra pomegranate seeds, rocket leaves and wedges of lime.