Moroccan Stew with Quorn Pieces

If you’re looking for a delicious one pot meal then this vegetarian Moroccan Stew is for you. Try something different with this fruity stew made with Harissa marinated Quorn Pieces, chickpeas, apricots and preserved lemons. Perfect for a tasty midweek meal!

This recipe is so easy to make, simply fry marinated Quorn Vegetarian Chicken Pieces with onion before adding the rest of the stew ingredients straight to the pan and simmer for 10 minutes.

Our vegetarian Moroccan Stew goes so well with a simple Persian cous cous with pomegranate, mint and lemon!

Serves 4

20 mins

Easy

378 cals
(Per serving)

10.2g of fat
(Per serving)

17.2 g fibre
(Per serving)

23 g protein
(Per serving)

Ingredients

For the vegetarian Moroccan stew:

  • 300g Quorn Vegetarian Chicken Pieces
  • 3 tbsp rose harissa paste
  • 10 sprays one calorie cooking spray
  • 1 red onion, sliced
  • 1 orange pepper, sliced
  • 2 cloves garlic, crushed
  • 100g dried apricots, halved
  • 1 preserved lemon, thinly sliced
  • 1 400g tin of chickpeas, drained
  • 1 400g tin chopped tomatoes
  • 100g green beans, halved
  • 300ml low salt vegetable stock
  • 2 cinnamon sticks

For the Persian couscous (optional):

  • 200g couscous
  • 250ml low salt vegetable stock
  • 50g pomegranate seeds
  • 1 tbsp mint leaves, chopped
  • 1 lemon, zest and juice
  • 1 tbsp flaked almonds

To garnish:

  • Pomegranate seeds
  • Mint leaves

Method

For the Moroccan Stew:

  1. Place the Quorn Vegetarian Chicken Pieces into a bowl. Add the rose harissa paste, mix well to coat the pieces.
  2. Place a large saucepan over a medium heat. Add the cooking spray. Add the onions and sauté for 5 minutes.
  3. Add the marinated Quorn Vegetarian Chicken Pieces to the saucepan.
  4. Add all of the remaining stew ingredients. Bring to a boil then reduce to a simmer.
  5. Simmer for 10 minutes.
  6. Remove the cinnamon sticks and discard.

For the Persian couscous (optional):

  1. Place the couscous into a bowl. Pour over the hot stock, cover the bowl with clingfilm and leave for 5 minutes.
  2. Add the pomegranate seeds, mint, lemon juice and zest and mix well. Spoon into a serving dish and garnish with toasted flaked almonds.
  3. Spoon the Quorn Moroccan stew into warmed serving dishes, garnish with pomegranate seeds and mint leaves. Serve with Persian couscous (optional).

Tip: Place the Quorn Vegetarian Chicken Pieces in a freezer bag with the harissa paste. Place in the fridge and allow to marinate for 1-2 hours for extra flavour.