Crafts and Life

Ingredients

• 500g Quorn pieces
• 25ml vegetable oil
• 200g onions peeled & chopped into large pieces
• 200g carrots peeled & sliced thickly
• 200g red peppers – deseeded & cut into large pieces
• 300g courgettes – sliced thickly
• 3 garlic cloves – sliced
• 2 tsp ground cumin
• 1 tsp cayenne pepper (optional)
• 2 sprigs of mint – chopped
• 500ml vegetable stock
• 2 pickled lemons – sliced
• 2 tbs of freshly chopped coriander
• 250g couscous
• 500ml hot water
• 1 tbsp olive oil

Method

1. Take a large heavy based pan and add vegetable oil, heat and then add all the vegetables. Sweat for 5 minutes over medium heat but do not let brown.
2. Add the cumin, cayenne pepper (if using) and the mint and cook for further 2 minutes.
3. Add the stock, Quorn pieces and the pickled lemon slices.
4. Simmer very slowly for 30 minutes uncovered.
5. When ready to serve add the chopped coriander.
6. Place couscous into a large bowl and add 1/2 litre of hot water and a tablespoon of olive oil. Leave for 5 minutes until all the water has been absorbed.
7. When ready to serve place bowl over a pan of boiling water to heat, fork the couscous over to separate the grains. Serve with the tagine.

Serves 10 – taken from quornfoodservice.co.uk

NB – we doubled up all the veggies to make it more filling and even healthier!