Moroccan Style Turkey with Ras-El-Hanout
This recipe was sent to us by Becky Wiggins, one of our online blogger mums. Her challenge was to cook a family meal using turkey for under £10. Here's what she cooked:
English Mum
  • Serves: 3-4
  • Prep: 5min
  • Cook: 20min
  • Print
Essential Ingredient:
Turkey Breast Fillets
For the Moroccan style turkey:

1 large red onion

1 pack turkey breast fillets

Ras el Hanout spice blend

1 tin chopped tomatoes

1 tsp sugar

Salt and pepper to taste

For the couscous:

300g couscous

300ml chicken or turkey stock (cube is fine)

Large handful of chopped herbs

1 lemon

To serve:
Serve with steamed Tenderstem broccoli.
This is ideal when you want to throw together something in a hurry.
  1. Firstly, slice the red onion and fry in a couple of tablespoons of rapeseed oil until starting to soften.
  2. Slice the turkey, place it in a bowl and sprinkle over 2 tablespoons of the Ras el Hanout spice blend.
  3. Mix well.
  4. Add the turkey breast to the pan and fry until the meat is opaque.
  5. Then, add in the chopped tomatoes, plus another half tin of water. Sprinkle over 1 teaspoon of sugar, stir, then turn down the heat and allow to just simmer for about 15 minutes. Season to taste.
  6. While the turkey is simmering, make your couscous:
  7. Place the couscous in a bowl and add in a couple of slices of lemon peel.
  8. Pour over the boiling stock and cover the bowl with a plate.
  9. When you’re ready to serve, fluff up the couscous with a fork, squeeze over half the lemon and stir in a big handful of chopped herbs.
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