Moroccan Tagine with Quorn Meat Free Pieces

Enjoy a taste of Africa with this Quorn Moroccan tagine recipe.

Serves 4

25 mins

A Little Effort

542 cals
(Per 100g)

15g of fat
(Per 100g)

Ingredients

  • 350g Quorn Meat Free 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