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Turkey Tagine

Preparation: 15 mins

Cooking: 40 mins

Serves 4, costs under £3.00


  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Onion (150g) (Medium Sized)
  • 3 Carrots (240g) (Medium Sized)
  • 3 Parsnips (240g) (Medium Sized)
  • 2 Garlic Cloves (6g)
  • 1 Chicken or Vegetable Reduced Salt Stock Cube (7g)
  • 1 Pint Water (500ml) (For The Stock Cube)
  • 1 Tin Chopped Tomatoes (400g)
  • ¼ Pint Water (150ml)
  • 1 Tin Chickpeas in Unsalted Water (400g)
  • 15 Slices Leftover Cooked Turkey (300g) (Thin Slices)
  • 2 Teaspoons Dried Coriander (2g)
  • ¾ Pack Couscous (400g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and slice onion, carrots, parsnips and garlic.
  2. Heat oil in a large saucepan then add onion, carrots and parsnips for 5 minutes and then garlic for a further 1 minute.
  3. Dissolve stock cube in boiling water and add to pan with the tomatoes and chickpeas (drained). 
  4. Bring to the boil and then simmer for 25-30 minutes.
  5. If the pieces of turkey are large you may want to cut. Add turkey to the pan with coriander. Heat for a further 5 minutes adding extra water if becoming too thick.
  6. Meanwhile cook the cous cous as per manufacturers' instructions and serve with the tagine.

Nutritional Information