Moroccan-spiced Quorn mince with herb bulgur wheat and harissa yoghurt

Selina's Moroccan-spiced Quorn recipe will fill your kitchen with heady aromas, with a superb mix of cinnamon, cumin, turmeric and ground coriander flavouring the mince to perfection. Topped off with harissa yoghurt and served on a bed of bulgur wheat, this is a quick and nutritious midweek meal to have up your sleeve.

First published in 2015

We love cooking Moroccan inspired dishes in our household, whether it's a slow-cooked, flavoursome tagine, herb-flecked cous cous, or a steaming bowl of harira. The rich depth of sweet and spice always magically works in these dishes, whether it's adding in apricots, sultanas, honey or fresh herbs to lift vibrancy in recipe, it results in something comforting and moreish.

On this occasion we decided to try out a Moroccan-style mince dish, which makes for a quick midweek supper and a great addition with cous cous or bulgur wheat which I used in this case. I decided to try out using Quorn mince as an alternative to using lamb or beef mince, to add a lighter, less meaty feel to midweek supper, a great alternative for vegetarians too who can still enjoy this spiced dish.

The Quorn mince took on the spices of cinnamon, turmeric and cumin really well, even the lovely yellowy tinge. The mince did not have to be browned and it literally cooked within 10 minutes to take on the flavours.

Topped with a spicy harissa yet cooling yoghurt, and on top of a vibrant fresh herb bulgur wheat, this makes a perfect one bowl dish.




Moroccan spiced Quorn mince

Bulgur wheat

Harissa yoghurt


To make the yoghurt, spoon some Greek yoghurt into a bowl and mix well with the harissa paste. Season with salt and pepper, taste, then set aside in the fridge until ready to serve
In a large saucepan, sauté the onion in some olive oil. Let this sweat for 5 minutes but not go brown, then add in the garlic and ginger
Next add the Quorn mince and the ground spices and mix well. Let this cook for a couple of minutes until you smell the aromas of the spices
Add the stock, tomatoes and sultanas to the pan and turn the heat down to a slow simmer for 10-15 minutes
Meanwhile, place another saucepan on the hob and cook the bulgur wheat as per packet instructions. Fluff up with a fork when it is cooked and the water has evaporated. Add the finely chopped herbs, salt, pepper, olive oil and a squeeze of lemon juice then give it a good mix. Set aside
Check the Quorn mince for seasoning and adjust accordingly with pepper and salt. The liquid should have mostly evaporated and cooked down to leave a flavourful mince
Add a serving of the bulgur wheat to a bowl or plate, top with the mince and dollop on some of the spicy yoghurt, add more fresh herbs to finish if you wish and serve
First published in 2015

Selina Periampillai is a British-born Mauritian food pioneer, self-taught chef and author of The Island Kitchen.

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