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

45 minutes


Moroccan spiced Quorn mince

  • 2 garlic cloves, finely chopped
  • 1 knob of ginger, 1 inch in length, finely chopped
  • 1 white onion, finely chopped
  • 350g of Quorn mince
  • 1 tbsp of ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp turmeric
  • 1 tbsp of ground coriander
  • 550ml of vegetable stock
  • 1 tbsp of sultanas, or chopped apricots, heaped
  • 250g of tomatoes, chopped
  • 2 tbsp of olive oil

Bulgur wheat

  • 150g of bulgur wheat
  • 1 bunch of parsley, or mint, finely chopped (large bunch)
  • lemon
  • salt
  • pepper
  • olive oil

Harissa yoghurt

  • 1 tsp harissa, or to taste
  • 3 tbsp of Greek yoghurt
  • salt
  • pepper
  • new ingredient
  • new ingredient


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