Crafts and Life

Ingredients

• 2
  tbsp
  sunflower oil
• 2
  medium
  
  onions
  
  , roughly chopped
• 350g
  pack
  Quorn
  mince
• 1
  tbsp
  ground
  
  cumin
  
• 1
  tsp
  ground
  
  cinnamon
  
• 2
  tsp
  ground
  turmeric
• 100g
  ready-to-eat dried
  
  apricots
  
  , quartered
• 600ml
  vegetable stock

FOR THE COUSCOUS

• 280g
  
  couscous
  
• grated zest of 2
  
  lemons
  
• 4
  tbsp
  chopped fresh
  mint
• 50g
  unsalted
  
  cashews
  
  , toasted under the grill

1. Heat the oil in a large nonstick
   pan, add the onions and
   cook gently for 5 minutes until
   they soften. Stir in the Quorn
   and spices (unlike meat and
   poultry, Quorn doesn't need to
   be browned), then add the
   apricots and stock. Bring to
   the boil, then turn the heat
   down and cook gently for
   10-15 minutes.
2. Meanwhile, make up the
   couscous following the packet
   instructions – it will take about
   450ml boiling water to give it a
   nice fluffy texture. Fork
   through the lemon zest and
   mint. Season to taste.
3. Spoon the couscous onto
   serving plates, pile the Quorn
   mixture on top and scatter
   with the cashews.

Serves 4 – taken from bbcgoodfood.com