Moroccan Spiced Quorn Fillets with Green Couscous

Name: Moroccan Spiced Quorn Fillets with Green Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: African
Ingredients: 4 Quorn 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; natural yoghurt, to serve

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Moroccan vegetarian recipe made with Quorn Fillets served with green couscous topped with pomegranate, served in a white dish

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.

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Serves 4

35 mins

A Little Effort

277 cals
(Per serving)

14 g protein
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

4 Quorn 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
natural yoghurt, to serve

Method

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 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 Fillets every now and then so they are coated in the sauce.
Meanwhile, prepare the couscous according to pack instructions. Add the cucumber, tomatoes, herbs and remaining 1/2 tbsp oil, then mix to combine.
When the Quorn 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 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?