Moroccan Quorn Tagine

Enjoy a taste of Africa with this Quorn Moroccan tagine recipe.

Serves 4

30 mins

A Little Effort

2276 kJ
(Per serving)

15g of fat
(Per serving)

Ingredients

  • 1 tablespoon canola oil
  • 1 red onion, thinly sliced
  • 300g packet frozen Quorn Pieces
  • 2 cloves garlic, crushed
  • ½ teaspoon ground cumin
  • 1-2 teaspoons harissa (depending how hot you like it)
  • 1/3 cup chopped dried apricots
  • 400g can no added salt chopped tomatoes
  • 1 yellow & red capsicum, chopped
  • 1 ½ cups salt reduced vegetable stock
  • 400g can chick peas, drained and rinsed
  • ½ punnet cherry tomatoes, cut in half
  • 2 tablespoons chopped coriander

Method

  1. Heat oil in a large saucepan, cook the onion for 3 minutes to soften.
  2. Add frozen Quorn Pieces, garlic, cumin and harissa, cook for 1 minute.
  3. Add apricots, canned tomatoes, capsicums and stock. Bring to the boil, reduce heat and simmer for 5 minutes.
  4. Stir in drained chick peas and cherry tomatoes, cook until vegetables are tender. Season with pepper, stir in coriander and serve with cooked couscous.