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

Name: Moroccan-spiced Quorn mince with herb bulgur wheat and harissa yoghurt
Total time: 45 min
Ingredients: 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; 150g of bulgur wheat; 1 bunch of parsley, or mint, finely chopped (large bunch); lemon; salt; pepper; olive oil; 1 tsp harissa, or to taste; 3 tbsp of Greek yoghurt; salt; pepper; new ingredient; new ingredient

by Selina Periampillai

Item 1 of 1

Main
easy
4
45 minutes

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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

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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.

Ingredients

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Imperial

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

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Method

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

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Selina Periampillai

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

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