Make a quick traditional tagine recipe with turkey. Serve your tagine recipe with cous cous and enjoy this Moroccan recipe in under 30 minutes.
Ingredients
500gm Steggles Diced Turkey Thigh
1/4 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 pine nuts, toasted
1/4 cup coriander leaves, finely chopped
Lemon wedges, Greek yoghurt, to serve
Method
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 pine nuts. Serve tagine with couscous, lemon wedges and a dollop of Greek yoghurt