We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
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
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.