Moroccan Tagine with Quorn Pieces

Enjoy a taste of Africa with this Quorn Moroccan tagine recipe. This North African dish is famous for its combination of flavour, spices, and unique cooking method. But don’t be put off making this if you don’t have a tagine – ours is made in a saucepan on the hob and can be on your plate in 25 minutes.

This vegetarian tagine recipe is made with tomatoes, peppers, apricots and delicious Quorn Pieces to create a deliciously flavourful dish that is sure to please everyone at the dinner table. Serve simply with fluffy couscous and garnish with coriander.

Serves 4

25 mins

A Little Effort

542 cals
(Per serving)

15g of fat
(Per serving)

Ingredients

  • 350g Quorn Pieces
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed or finely chopped
  • 1/2 tsp ground cumin
  • 1-2 heaped tbsp harissa, depending on how hot you like your food
  • 75g dried apricots, roughly chopped
  • 400g tin chopped tomatoes
  • 1 yellow pepper, de-seeded and roughly chopped
  • 1 red pepper, de-seeded and roughly chopped
  • 400ml boiling vegetable stock
  • 400g tin chickpeas, drained
  • 125g cherry tomatoes, sliced in half
  • salt and freshly ground black pepper
  • 2 tbsp roughly chopped coriander, plus extra for garnishing
  • 200g couscous to serve
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 200ml boiling water

Method

  1. Heat the oil in a large saucepan and cook the onion for 5 minutes or until beginning to soften
  2. Add Quorn Pieces, garlic, cumin and harissa and cook for a minute
  3. Then add the apricots, tomatoes and peppers to the pan and stir. Pour over the stock and bring to the boil. Season to taste, cover and continue cooking for 5 minutes
  4. Add the chickpeas and cherry tomatoes and cook until the vegetables are just tender. Season to taste with salt and freshly ground black pepper
  5. Coat the couscous grains with a little salt and the olive oil, then add 200ml of boiling water, stir and then set aside for the grains to slowly absorb the liquid
  6. Stir the coriander into the tagine and serve with the couscous, garnishing with a few more coriander leaves