Quorn Meatless Chicken Tagine


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A true taste of Tangiers! Made with Quorn Meatless Pieces, our Moroccan Tagine has all the flavours of Fez with a rich harissa sauce. Serve with couscous for a delicious vegetarian dinner.

542 CalsPer serving
Serves 4
25 mins
DifficultyA Little Effort
  • 12 oz Quorn Meatless Pieces
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed or finely chopped
  • 1/2 tsp ground cumin
  • 1-2 heaped tbsp harissa, depending on how hot you like your food
  • 1/3 cup dried apricots, roughly chopped
  • 1 (14oz) tin chopped tomatoes
  • 1 yellow pepper, de-seeded and roughly chopped
  • 1 red pepper, de-seeded and roughly chopped
  • 1.5 cups boiling vegetable stock
  • 1 (14oz) tin chickpeas, drained
  • 3/4 cup cherry tomatoes, sliced in half
  1. Heat the oil in a large saucepan and cook the onion for 5 minutes or until beginning to soften
  2. Add Quorn Meatless Pieces, garlic, cumin and harissa and cook for a minute
  3. Then add the apricots, tomatoes and peppers to the pan and stir. Pour over the stock and bring to the boil. Season to taste, cover and continue cooking for 5 minutes
  4. Add the chickpeas and cherry tomatoes and cook until the vegetables are just tender. Season to taste with salt and freshly ground black pepper
  5. Coat the couscous grains with a little salt and the olive oil, then add 7 fl oz of boiling water, stir and then set aside for the grains to slowly absorb the liquid
  6. Stir the cilantro into the tagine and serve with the couscous, garnishing with a few more cilantro leaves

Made with Quorn Meatless Pieces

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