Low Calorie Spicy Moroccan Style Mince January 31, 2014 by Fiona Maclean Low Calorie Spicy Moroccan Style Mince Print recipe Print with main photo Print text only Serves 4 Prep time 10 minutes Cook time 30 minutes Total time 40 minutes Allergy Wheat Dietary Vegetarian asdasdasdasd Lunch, Main Dish Misc Freezable, Pre-preparable, Serve Hot Region African Ingredients 300ml Vegetable stock 175g Quorn Mince 1 Onion (Peeled and finely diced) 2 Medium Carrots (Peeled and finely diced) 1 stick Celery (Finely diced) 3 cloves Garlic 1 teaspoon Ground cumin 1 teaspoon Ground Cinnamon 1 teaspoon Ground Coriander 1 teaspoon Harrissa (Adjust with more or less to suit your palate - you can substitute with fresh chilli or chilli powder if you don't have harrissa) 1 teaspoon Coconut oil (Or EVOO) 1 handful Fresh flat leaf parley (Or spinach) 30g Bulgar wheat (Dry weight) Directions Step 1 Gently soften the onion and garlic in the coconut oil over a low heat for 8-10 minutes Step 2 Add in the remaining vegetables and the spices and cook for 2-3 minutes over a moderate heat till the edges start to brown Step 3 Add the bulgar, harissa and enough stock to cover the mixture. Bring to a gentle simmer and cook until the bulgar is softened, adding more stock as necessary and tasting occasionally. Step 4 Stir through the quorn mince and the parsley. Cook for 5 minutes and then taste and adjust seasoning as necessary. Step 5 Use the mixture for spiced stuffed peppers or Morrocan shepherds pie.