Ingredients (serves 4):
- 2 tablespoons of sunflower oil
- 2 medium onions – roughly chopped
- 350g pack of Quorn mince
- 1 tablespoon ground cumin
- 1 teaspoon of ground cinnamon
- 2 teaspoon of ground turmeric
- 600ml vegetable stock
- 280g couscous
- Grated zest of 2 lemons
- 4 teaspoons of dried mint
- 50g unsalted cashews – toasted in a pan
Heat the oil in a large pan and add the onions. Cook them gently for five minutes until they soften. Stir in the quorn and spices and then add the stock. Bring it to the boil and then reduce the heat and gently simmer for 10-15 minutes, stirring reguarly.
While the mince is simmering away, make the couscous as per the instructions on the packet. You normally only need to soak it in boiling water to cookit. Once it’s nice and fluffy, fork through the lemon zest and mint and season well.
Serve up the couscous and quorn mince and scatter with the cashews. Enjoy.
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