Sicilian Style Couscous with Quorn Balls and Sour Cherry Sauce

A dazzling combination of flavours and colours to tempt the taste buds in this mouth-watering vegetarian main course from Ed Baines
By Ed Baines
Sicilian Style Couscous with Quorn Balls and Sour Cherry Sauce
  • Rating:
  • Serves: 3
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the quorn balls:

  • 1 egg yolk
  • 3 tbsp seasoned flour
  • 1/2 tsp ground cumin
  • 1/4 tsp celery salt
  • 1/2 tsp dried oregano
  • 3 tbsp olive oil

For the sauce:

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tbsp dried cherries, soaked in warm water for 1 hour
  • 100 ml vegetable stock

For the couscous:

  • 85 g couscous
  • green beans
  • 60 g pine kernels, toasted
  • 2 handfuls seedless raisins
  • 1/2 bunches mint, chopped
  • juice of 2 lemons, and finely grated zest of 1 lemon
  • 8 tbsp olive oil
  • pinch ground cumin
  • plain yogurt


1. For the Quorn balls: mix the Quorn, egg yolk, flour and seasonings in a bowl and shape into small balls.

2. Heat the olive oil in a frying pan and cook the quorn balls for 5-6 minutes.

3. For the sauce: heat the olive oil in a medium pan and gently cook the onions and garlic until soft. Add the dates, soaked cherries, any remaining liquid from the soaked cherries and the stock.

4. Bring to the boil, reduce the heat and cook steadily until reduced slightly.

5. For the couscous: cook the couscous according to the packet instructions.

6. While the couscous soaks, cook the green beans in boiling salted water for 4-5 minutes until just tender.

7. Combine the couscous, toasted pine nuts, raisins, parsley, mint, lemon juice and zest, olive oil, cumin and salt and pepper to taste and mix well.

8. Drain the beans well and stir into the couscous.

9. To serve: put the quorn balls on a serving plate with the couscous. Pour over the sauce and add a spoonful of plain yogurt.

Rate This Recipe