Fruity turkey tagine

• olive oil↗1 tbsp tbsp
• red onion↗1

  thickly sliced

• carrots↗3

  thickly sliced on the diagonal

• parsnips↗3

  thickly sliced on the diagonal

• garlic cloves↗2

  crushed

• ras el hanout2 tsp tsp
• turkey or chicken stock↗500ml ml
• can chopped tomatoes400g g
• can chickpeas↗400g g

  drained and rinsed

• mixture of dried apricots and prunes140g g

  roughly chopped

• leftover turkey300g g

  cut into chunks

• clear honey↗good drizzle of

  good drizzle of

• coriander½small bunch

  ½small bunch

• flaked almonds↗1 tbsp tbsp
• couscous↗

  to serve

• Greek yogurt↗

  to serve

Step-by-step instructions

1. 1

   Heat the 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 ras el hanout, and cook for a further 30 secs. Tip 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.

2. 2

   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 Greek yogurt.