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Turkey Tagine

Make the most of your leftover turkey by transforming it into this delight of a dish.

Level
Easy
Serves
4
Bites
2
Ingredients

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

Method

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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