Quorn Tagine

Quorn Tagine 

TAKES 25 MINS SERVES 4 

You’ll be well on your way to your seven-a-day with this veggie-packed supper. 

• 2tbsp olive oil 
• 1 red onion, thinly sliced
• 350g Quorn meat free
• Chicken pieces
• 2 garlic cloves, crushed
• 1/2 tsp ground cumin
• 1-2 tbsp (heaped) harissa paste (depending on how hot you like iy)
• 75g dried apricots, chopped
• 400g tin of chopped tomatoes
• 1 tellow pepper, deseeded and chopped
• 1 red pepper, deseeded and chopped
• Salt and freshly ground black pepper
• 400ml hot vegetable stock
• 400g tin of chickpeas, drained
• 125g cherry tomatoes, halved
• 200g couscous
• 2 tbsp chopped coriander, plus extra to garnish

1. Heat 1tbsp of the olive oil in a large saucepan, and cook the onion for 5 mins, or until starting to soften. Add the Quorn pieces, garlic, cumin and harissa, and cook for 1 min. 
2. Add the apricots, tomatoes and yellow and red peppers, and stir. Season with salt and freshly ground black pepper, then pour in the stock. Bring to the boil, then cover and simmer for 5 mins. 
3. Add the chickpeas and cherry tomatoes, and cook until the vegetables are just tender. Adjust the seasoning. 
4. Coat the couscous grains with the remaining olive oil and a little salt, then add 200ml boiling water, stir, cover and set aside for 10 mins for the grains to absorb the liquid.
5. Stir the chopped coriander into the tagine. Serve with the couscous, garnished with extra coriander leaves.