- 350g Quorn chicken style 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, deseeded and roughty chopped
- 1 red pepper, deseeded 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
- Heat the oil in a large saucepan and cook the onion for 5 minutes or until beginning to soften.
- Add Quorn pieces, garlic, cumin and harissa and cook for a further minute.
- Then add the apricots, tomatoes and peppers to the pan, stir. Pour
over the stock and bring to the boil. Season to taste, cover and
continue cooking for 5 minutes. - Add the chickpeas and cherry tomatoes and cook until the vegetables
are just tender. Season to taste with salt and freshly ground black
pepper. - 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. - Stir the coriander into the tajine and serve with the couscous, garnishing with a few more coriander leaves.
Serves 4 – taken from www.quorn.co.uk
Crafts and Life 
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