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)
Gently soften the onion and garlic in the coconut oil over a low heat for 8-10 minutes
Add in the remaining vegetables and the spices and cook for 2-3 minutes over a moderate heat till the edges start to brown
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.
Stir through the quorn mince and the parsley. Cook for 5 minutes and then taste and adjust seasoning as necessary.
Use the mixture for spiced stuffed peppers or Morrocan shepherds pie.
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