Tangy Moroccan Quorn with Protein Tabbouleh

Tangy Moroccan Quorn with Protein Tabbouleh

Ingredients (Serves 3):

1 pack Quorn Vegan Pieces

5 chopped spring onions

220g chopped green beans

1tbsp olive oil

400ml boiling water

2tbsp tagine paste* (If you don’t have this, see the bottom of the recipe)

2tsp vegan gravy granules

1 lemon

125g dry couscous

6tbsp milled linseed

1tbsp dried coriander (optional)

1tbsp dried parsley (optional)

1tbsp dried mint (optional)

Method:
1) Place the couscous, linseed and 250ml boiling water together in a bowl. Stir, and leave for now.

2) Place the olive oil in a pan and add the Quorn pieces and the spring onions. Cook until defrosted.

3) Add the green beans and cook until the pan begins to brown.

4) Add 150ml water bit by bit while stirring, until the brown on the pan dissolves. Add the tagine paste, the gravy granules, and the juice of half the lemon.

5) Simmer until thickened, then add salt and pepper to taste.

6) Check the couscous has absorbed all the water. Add the herbs, then stir before adding salt and pepper to taste.

7) Either grate the zest of the whole lemon into or add the juice of half the lemon into your couscous.

Calories Protein Carbs Fats
446kcal (22.3%) 24g (48%) 48g (20%) 14g (20%)

*If you do not have tagine paste and cannot find any, try substituting 2 tbsp tomato paste + 1 tbsp spicy seasoning mix + 1 tbsp sugar

(recipe by Will)



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