Name: Spiced mince with couscous
Total time: 40 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2tbsp sunflower oil; 2 medium onions roughly chopped; 350g vegetarian mince; 1 tbsp ground cumin; 1tsp ground cinnamon; 2 tsp ground turmeric; 100g ready-to-eat dried apricots quartered; 400ml vegetable stock; 280g couscous; 2 lemons zested; 4 tbsp chopped fresh mint; 50g unsalted cashews toasted under the grill

2tbsp sunflower oil
2 medium onions
roughly chopped
350g vegetarian mince
1 tbsp ground cumin
1tsp ground cinnamon
2 tsp ground turmeric
100g ready-to-eat dried apricots
quartered
400ml vegetable stock

For the couscous

280g couscous
2 lemons
zested
4 tbsp chopped fresh mint
50g unsalted cashews
toasted under the grill

Method

step 1
Heat the oil in a large non-stick pan, add the onions and cook gently for 5 mins until they soften. Stir in the vegetarian mince, adding salt and pepper to taste, and spices (unlike meat and poultry, vegetarian mince doesn’t need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 mins.
step 2
Meanwhile, make up the couscous following the packet instructions – it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
step 3
Spoon the couscous onto serving plates, pile the vegetarian mince mixture on top and scatter with the cashews.