1 For the burgers: Preheat the oven to 190°C (170° fan) | 350F | gas 5. Combine the lentils and stock in a saucepan and cook over a high heat until boiling.
2 Once boiling, reduce the heat to a simmer and cook for 15 - 20 minutes until the lentils are soft. Drain if necessary and tip into a bowl.
3 Mash roughly and then add the quorn, spices, and seasoning. Mix well to incorporate before shaping into patties.
4 Arrange the patties on a baking tray and leave a thumb-sized imprint in their centres. Drizzle with olive oil and bake for 18 - 22 minutes until golden and cooked through.
5 For the couscous: Bring the stock to a simmer in a saucepan. Add the couscous and olive oil, stir well, and then cover and remove from the heat. Leave the couscous for 5 minutes until it has absorbed the stock.
6 Remove the burgers from the oven when ready. Fluff the couscous with a fork and spoon onto plates.
7 Sit the burgers on top and arrange the cucumber and tomato on the side. Garnish with chopped parsley, a pinch of paprika, and some freshly ground black pepper before serving.