Recipes

Warm & Spicy Couscous Salad with Quorn Vegetarian Pieces

Quorn Pieces in a sweet and spicy sauce served on a bed of fluffy couscous mixed with roasted butternut squash, peppers & plum tomatoes. Topped with toasted pine nuts, spring onions & coriander.

Serves 2

60 mins

A Challenge

1268 kJ
(Per serving)

11.1 g of fat

Made with Quorn Pieces

Low in fat
Good source of protein
Good source of fibre

Ingredients

Sauce
  • 150g Quorn Pieces
  • ½ tbsp vegetable oil
  • ¼ tsp hot chilli powder
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • 1 tsp brown sugar
  • 40ml pineapple juice
  • 1 tsp mango chutney
Salad
  • ¼ butternut squash, diced 3cm x 3cm
  • ½ Red or yellow capsicum, de-seeded and sliced
  • 80g cherry tomatoes
  • ½ tsp olive oil
  • 60g couscous
  • 100ml boiling water
  • 10g toasted pine nuts
  • 2 spring onions, sliced
  • ¼ lime juice
  • Freshly chopped coriander

Method

  1. Pre-heat the oven to 200C/Gas Mark 6.
  2. Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds.
  3. Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 15 minutes or until thickened.
  4. Place the Quorn Pieces into a baking dish and pour over the sauce.
  5. Bake for 10-12 minutes. Remove from the oven and keep warm.
  6. On a baking tray, spread out the butternut squash, capsicum and tomatoes. Drizzle with oil and bake for 25-30 minutes until golden and tender.
  7. Meanwhile, in a large pan, bring the water to the boil. Add in the couscous, remove from the heat and cover. Leave for 10 minutes.
  8. Stir the vegetables through the fluffy couscous and drizzle with olive oil and fresh lime juice.
  9. Place the pieces on top of the salad. Sprinkle with toasted pine nuts, coriander and spring onions and serve hot or cold.

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