Moroccan Quorn mince with chickpeas

‘This Moroccan-inspired dish is incredibly quick to cook–great if you are hankering for a vegetarian dinner but still want the taste of meat. I cheat using gravy granules to add even more meaty flavour to the recipe and thick en the sauce( and, before you ask, there’ s no meat in many good-quality beef gravy granules !).’ 200g dried couscous 3tbsp vegetable oil 1 medium onion, sliced 2 cloves garlic, chopped 1tsp ground cumin 1tsp smoked paprika 1tsp mild chilli powder 1tbsp tomato purée 1 tin (240g drained weight) chickpeas 350g Quorn mince Pinch salt and pepper 3tbsp (15g) gravy granules 1 red chilli chopped, and fresh coriander, to garnish

1 Place the couscous in a bowl and pour over a 250ml of just-boiled water. Immediately cover (I use a plate or cling film) and leave the couscous to rehydrate for 10 mins.

2 While the couscous is rehydrating, fry the onions and garlic in the oil for a few mins, then add all the spices, tomato purée, chickpeas and the Quorn mince.

3 Stir through for 1 min before adding 500ml boiling water and then bring to a simmer for 5 mins.

4 Finally, add the gravy granules to help thicken the sauce.

5 By now, the couscous should be cooked. Remove the cover and, using a fork, swipe back and forth to loosen the grains.

6 Serve the Moroccan Quorn with the couscous and any other vegetables you want (fine beans go well with the dish).

7 Garnish with the fresh red chilli and coriander.