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