Cosy turkey tagine

Serves 4


  • 2 tsp olive oil

  • 2 medium onions, sliced

  • 2 garlic cloves, finely chopped

  • 1 small butternut squash, peeled, deseeded and diced into 3cm chunks

  • 2 peppers, deseeded and chopped into chunks

  • 400g turkey breasts, diced into chunks

  • 1.5 tbsp ras el hanout spice mix

  • 1 tsp ground coriander

  • 150g dried apricots, chopped chunkily

  • 1 400g can chopped tomatoes

  • 1/2 can of water to rinse out the tomato juice residue

  • 500ml low-salt stock - chicken or veg

  • Ground black pepper

  • Handful of coriander

  • Pomegranate seeds

  • Dollop of 0% fat yoghurt

  • Cous cous cooked as per the instructions

  • Zest of 1 lemon


  • In an oven and hob-proof pan or dish, heat the oil over a medium heat and cook the onions until softened. 

  • Add the garlic and cook for a couple of minutes.

  • Stir in all the dried spices and cook for a couple more minutes.

  • Add the squash, peppers, apricots and turkey and coat in the spicy mix. Allow the meat to start to cook. 

  • Add the tomatoes, can water, stock and black pepper and stir thoroughly. 

  • Bring to the boil, cover with a lid and then place in the oven, at 180 fan for 1 hour.

  • Uncover and cook for a further 30 minutes. 

  • Serve with cous cous and copped with a grating of lemon zest, roughly chopped coriander, pomegranate seeds and a splodge of yoghurt to temper the earthy heat. 

  • In the interests of peace and goodwill to all, for a vegan or veggie version, leave out the meat, up the squash and replace the yoghurt with a soya alternative.