Quick turkey tagine with cous cous
Prep: 5 minutes
Cooking: 25 minutes
- 500gm Steggles turkey diced thigh fillet
- ¼ cup Moroccan seasoning mix
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 350gm pumpkin, seeded, peeled, cut into 3cm pieces
- 1/2 cup pitted green olives
- 2 cups (500ml) chicken stock
- 200gm green beans, halved
- 1 cup (190gm) cous cous
- 1 cup (250ml) boiling water
- 2 tbsp pinenuts, toasted
- 1/4 cup coriander leaves, finely chopped
- Lemon wedges, greek yoghurt, to serve
- Place turkey in a large snap-lock bag and add 2 tbsp Moroccan spice. Toss to coat. Heat oil in a large non-stick frying pan over medium heat and cook onion and garlic, stirring, for 2-3 minutes until softened.
- Add turkey to pan and cook over medium-high heat for 3 to 4 minutes or until browned. Add remaining Moroccan spice, pumpkin, olives, and stock. Bring to the boil, then reduce heat to low, cover and simmer for 15 to 20 minutes or until turkey is cooked, adding green beans for the last 5 minutes.
- Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains and season with sea salt.
- Sprinkle tagine with coriander and pinenuts. Serve tagine with couscous, lemon wedges and a dollop of greek yoghurt.