Turkey & Tomato Tagine

This recipe works in combination with: Basil & Bacon Wrapped Chicken, Harissa Turkey Burgers, Herb Crusted Salmon. This recipe features in these meal plans: Low Fat Suppers.

Spicy turkey meatballs cooked in a Moroccan-inspired tomato and herb tagine.


  • 400g of tinned chopped tomatoes
  • 250g of turkey mince
  • 1 large onion (approx 210g), finely chopped
  • 150g of couscous
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tsp mixed spices
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 220ml chicken stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 40 mins
  • Oven temp: 190c
  • Price per person: £1.28
  • Store cupboard: Cook's
  • Calories per serving: 673
  • 5-a-day per serving: 2.3
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Turkey & Tomato Tagine photo

762 cooks think so


  1. Preheat the oven. Mix together the turkey mince, ground coriander, half the onion, half the garlic and 1/2 tsp cumin in a bowl. Season generously with salt and pepper and shape into 2cm balls. Place on a lightly oiled baking tray and bake for 15 minutes, or until cooked through.
  2. Meanwhile, heat the oil in a large saucepan and cook the remaining onion and garlic for 3-4 minutes, or until the onion is soft. Add the mixed spices and 1/2 tsp cumin and fry for 1 minute.
  3. Add in the tomatoes and 70ml stock and simmer, covered, for 10 minutes. Stir in 1 tbsp parsley, season to taste with salt and pepper and add the cooked meatballs. Simmer for a further 10 minutes, or until the sauce develops a thicker consistency.
  4. Meanwhile, prepare the couscous according to the packet instructions using 150ml hot chicken stock instead of water. Season to taste with salt and pepper.
  5. Serve the tagine over the cooked couscous and garnish with the remaining parsley.

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