QUORN SWEDISH BALLS WITH SPICY COUSCOUS & YOGHURT DRESSING

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Serves 4

Ingredients

200g packet Quorn Swedish style balls (chilled)
1 large red onion, thinly sliced
250g/9 oz cherry tomatoes
1 tsp hot curry powder
100g/ 4oz couscous (dry)
4 tbsp fresh herbs, finely chopped (e.g. parsley & mint)
2 tbsp lemon flavoured olive oil
dressing
150ml/ 5 fl oz plain yoghurt
½ lemon, juice only
1 large clove garlic, very finely chopped
1 tbsp fresh coriander, finely chopped

Method

1. In a large, non-stick, frying pan gently shallow fry the Quorn balls in 1 tbsp olive oil for 5 minutes. Add the onion and tomatoes and continue cooking gently for a further 7 or 8 minutes, until the onion is soft and the tomatoes just about to burst. Add a little water if necessary.

2. Scatter the curry powder over the couscous and re-hydrate with 200ml of boiling water. Leave to infuse for 5 minutes and then fluff up with a fork, mixing in the fresh herbs. Stir in the lemon flavoured oil.

3. Combine all the ingredients for the dressing. If you can do this an hour in advance the flavour will be even better.

4. Serve the Quorn balls nestled on top of the couscous and drizzle over the dressing. Ideal accompaniment is a fresh leaf and herb salad.

back to nvw recipe index 2005