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Quorn Cous Cous Casserole

I found this recipe for a Lebanese style shepards pie and decided to re-work it a little bit because I didn’t feel like having potatoes! So I switched it up. Enjoy! :)

Ingredients

• 1 Package Quorn Crumbles
• 1 medium Onion, Sweet
• 1 Package Chopped Frozen Spinach
• 1 tbsp Pure Olive Oil
• 1 package brown rice cous cous
• 2 cups Vegetable Broth
• 2 tbsp Pomegranate Molasses
• 1 Can Chick Peas

Directions

Oven: 350F
1. Sautee the onion (and garlic if desired) till translucent. 
2. Add the quorn and turn heat down to low, stir occasionally.
3. Thaw spinach in microwave 4-5 mins, then drain and press to get most of the water out. 
4. Add to quorn and stir. 
5. Add pomegranate molasses. Add veggie stock and keep on a low boil until most of the liquid has evaporated. Other optional spices in pinches: Cardamom, Coriander, Allspice (I used all 3!)
6. Cook cous cous.
7. Spray a casserole dish with cooking spray, then add quorn mixture. 
8. Top with Cous Cous & drizzle olive oil and spices.
9. Bake 25 minutes. Serve. 

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