Serves 10 Ingredients 450g/1lb Quorn pieces 3 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 2 x 400g tinned chopped tomatoes ½ tsp cayenne pepper 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric 1 red pepper, deseeded and diced 225g/8oz carrots, julienne 3 courgettes, grated 225g/8oz cauliflower florets, grated Salt and pepper season 2 tsp fresh coriander For the couscous 450g/1lb couscous 480ml boiling water pinch of salt (optional) sprig of fresh coriander
Method 1. Heat 2 tbsp oil in a large pan. 2. Add onion and garlic and cook gently until soft. 3. Add the spices and cook for another 2 minutes. 4. Add the Quorn pieces, carrots, cauliflower and pepper and add 6 cups of water. 5. Bring to the boil for a few minutes and add the courgettes and tinned tomatoes and cook for 15 minutes. 6. Stir in the freshly chopped coriander, season with salt and pepper and leave on a low simmer. 7. Place the couscous in a bowl with the remaining oil and add 480ml of boiling water. 8. Stir well and allow the couscous to expand. 9. Leave for 2 minutes and then separate with a fork. 10.Turn out onto a suitable serving dish and gently place the cooked Quorn and vegetable mixture on top. 11.Garnish with a sprig of fresh coriander and serve.