Heat the oil in a large non-stick pan, add the onions and cook gently for 5 minutes until they soften. Add the Quorn and spices (unlike meat and poultry, Quorn does not need to be browned), then add the apricots and broth. Bring to a boil, then reduce the heat and let simmer gently for 10-15 minutes.
Meanwhile, prepare the couscous according to the package instructions – it will take about 450ml of boiling water to give it a fluffy texture. Mix in the lemon zest and mint with a fork. Season to taste.
Pour the couscous into plates, place the Quorn mixture on top and decorate with the cashew nuts.