Moroccan Quorn Tagine

By sidecars

Ingredients

• 1 tablespoon canola oil
• 1 red onion, thinly sliced
• 1 packet frozen Quorn Chik'n Tenders
• 2 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1/3 cup chopped dried apricots
• 1 yellow & red pepper, chopped
• 1 1/2 cups salt-reduced vegetable stock
• 1 can (15oz) chick peas, drained and rinsed
• 1/2 package cherry tomatoes, cut in half
• 2 tablespoons of chopped cilantro
• 1 can (14 oz) of diced tomato (no added salt)
• 1-2 teaspoons harissa (depending how hot you like it)

Preparation

Step 1

Heat oil in a large saucepan, cook the onion for 3 minutes to soften.
Add frozen Quorn Chik'n Tenders, garlic, cumin and harissa, cook for 1 minute.
Add apricots, canned tomatoes, peppers, 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.