Turkey & Tomato Tagine

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


  • 800g of tinned chopped tomatoes
  • 2 large onions (approx 210g each), finely chopped
  • 500g of turkey mince
  • 300g of couscous
  • 4 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • 4 tsp mixed spices
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 440ml chicken stock, prepared according to the packet instructions
  • Serves: 4
  • 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
  • Print Recipe
Turkey & Tomato Tagine photo

644 cooks think so


  1. Preheat the oven. Mix together the turkey mince, ground coriander, half the onion, half the garlic and 1 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 tsp cumin and fry for 1 minute.
  3. Add in the tomatoes and 140ml stock and simmer, covered, for 10 minutes. Stir in 2 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. Once the cooking time is almost up, prepare the couscous according to the packet instructions using 300ml 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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