• 150g quorn pieces Quorn Pieces
• 150g couscous Couscous, cooked
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g cherry tomatoes Cherry Tomatoes
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the tenderstem and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and quorn, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.