 Level |
Easy
|
 Serves |
4
|
|
Bites
|
2
|
Low cal spray oil
1 red onion, thickly sliced
3 carrots, thickly sliced
3 parsnips, thickly sliced
2 garlic cloves, crushed
2 tsp garam masala
500ml chicken stock
400g can chopped tomatoes
400g can chickpeas, drained & rinsed
8 dried apricots, roughly chopped
12 prunes, roughly chopped
300g leftover turkey, cut into chunks
4 tsps honey
1/2 small bunch chopped coriander
35g flaked almonds
240g couscous (uncooked weight)
Low fat natural or Greek yogurt
Heat the low cal spray oil in a large saucepan, add the onion and cook gently for 8 mins or until softened.
Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little.
Stir in the garlic and garam masala, and cook for a further 30 seconds.
Stir in the stock, tomatoes, chickpeas, dried fruit and 150ml water.
Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
Add the turkey and simmer for 5 mins to warm through.
Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and a dollop of low fat Greek or natural yougurt.
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