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A month of MEALS
– WEEK 2 –
THURSDAY MOROCCAN QUORN MINCE WITH COUSCOUS Serves 4 2 tbsp olive oil 2 onions, roughly chopped 350g Quorn mince 1 tbsp ground cumin 1 tsp ground cinnamon 2 tsp ground turmeric 100g dried apricots, quartered 600ml vegetable stock 280g couscous Zest of 2 lemons 4 tbsp fresh mint, chopped
1 Heat the oil in a large non-stick frying pan. Add the onions and cook gently for five minutes until soft. 2 Stir in the Quorn and add the cumin, cinnamon and turmeric. Cook for two minutes until the spices become fragrant. 3 Add the apricots and the stock. Bring to the boil, then reduce the heat and simmer
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for 10-15 minutes until tender. 4 Make the couscous as per the packet instructions. Add the lemon zest and mint and fork it through the couscous. 5 Spoon a portion of couscous
onto each plate and add some of the Quorn mixture on top. Per Serving 539kcals, 15.7g fat (2.3g saturated), 76.1g carbs, 6.7g sugars, 25.3g protein, 14.3g fibre, 0.2g sodium
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31/05/2013 14:44
