INGREDIENTS
2
Lemons, zest of
4 tbsp
Mint, fresh
2
Onions, medium
100 g
Ready-to-eat dried apricots
600 milliliters
Vegetable stock
280 g
Couscous
1 tsp
Cinnamon, ground
2 tsp
Turmeric, ground
2 tbsp
Sunflower oil
50 g
Cashews, unsalted
1 tbsp
Cumin, ground
1
pack Quorn mince