Quorn tagine
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ras el hanout is an authentic North African spice mix made from mixed herbs and spices. It adds loads of flavour to this Moroccan inspired tagine served with fresh dates and chickpeas.
Ingredients
Olive oil
2 tsp
Red capsicum
1 large, coarsely chopped
Carrot(s)
2 medium, thickly sliced
Mixed spice
2 tsp, ras el hanout (African spice mix)
Canned diced tomatoes
400 g, (1 x 400g can)
Green string beans
200 g, halved
Zucchini
2 medium, thickly sliced
Fresh dates
6 individual, pitted, halved lengthways
Quorn Plant-Based Meat, Fillets
300 g, pieces
Canned chickpeas, rinsed and drained
1 cup(s), (173g)
Dry wholemeal couscous
1 cup(s), (200g)
Fresh coriander
⅓ cup(s), chopped
Pistachios
1 tbs, finely chopped
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook capsicum and carrot, stirring occasionally, for 3 minutes. Add ras el hanout and cook, stirring, for 30 seconds or until aromatic.
2
Add tomatoes, beans, zucchini, dates, Quorn and 1 cup (250ml) water. Simmer for 15 minutes or until Quorn is heated through. Stir in chickpeas. Season with salt and pepper.
3
Meanwhile, place couscous in a large heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes to steam. Fluff with a fork to separate grains.
4
Serve couscous and tagine sprinkled with coriander leaves, pistachio anda dollop of yoghurt.
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