Mediterranean Couscous Salad with Quorn Mince

1. In a pot, bring the water and add 1 tablespoon of the olive oil to boil. Add in the pearl couscous, orzo, quinoa, and split dried chickpeas. Reduce the heat to medium-low and let it simmer between 20-25 minutes. Once cooked, drain the excess water and rice under cold water to stop the cooking process and prevent everything from sticking.
2. In a separate pan, heat 2 tablespoons of the olive oil and add the chopped onion and 2 minced garlic cloves. Sauté for 3-5 minutes and add in the cumin seeds. The mixture should be fragrant and the cumin toasted after 3 minutes. Then add in the Quorn Mince, ground coriander, turmeric, chilli powder, salt and pepper to taste. Stir over medium heat for 8 minutes and set aside. In a large bowl, whisk the remaining olive oil, 1 garlic cloves, sumac, lemon juice, and salt and pepper.
3. Stir in the pearl couscous mixture, Quorn Mince, chopped vegetables, fresh coriander, and mint, and nigella seeds. Then serve!

Recipe by Supal Desai

Zero Waste Tip: store any unused ingredients properly in sealed containers and refrigerate to prolong shelf life.