One Pot Turkey Couscous

Being a lover of one pot cooking, enjoy this delightful easy recipe for a turkey couscous. All preparation, cooking and serving is achieved in one pot. How easy and of course just perfect for that family supper.

20 minutes

45 minutes

150°C

Ingredients

200g turkey breast

- sliced thickly
1 tbsp extra virgin olive oil
1 red onion

- thinly sliced
2 cloves garlic

- finely chopped
Generous chunk fresh root ginger

- grated
1-2 tbsp harissa paste
10 dried apricots

- cut in half lengthways
175g button mushrooms

- washed, thickly sliced
220g can chickpeas

- rinsed, drained
200g couscous
250ml hot chicken stock
2 bay leaves

- fresh or dried
1 green chilli

- optional
Garnish
Handful fresh coriander

- roughly chopped

Instructions

Step ONE:
01 Using either a traditional ovenproof tagine pot or a large, ovenproof deep sided frying pan, heat the extra virgin olive oil and cook the onion for 1-2 mins just until softened. Add the finely chopped garlic and then the turkey pieces, fry for a few minutes. Grate over the ginger, add the mushrooms and stir through the harissa to coat everything and cook for a further 1 min.
Step TWO:
02 Now add the apricots, chickpeas, all the stock and bay leaves. Check seasoning. Cover with a lid or tightly cover with foil. Place in the oven for 30 minutes. Remove from the oven, uncover and add all the couscous. Cover and replace in the oven for 10 minutes. Remove from the oven, remove the lid and fluff up the couscous with a fork.
Serve:
03 Take to the table hot with fresh coriander leaves scattered all over the top.

Notes

Add more stock if tagine appears too dry. Liquid is required to cook the couscous grain. Use chicken breast if your prefer to turkey. I like to use a traditional tagine pot but it is not necessary for success. A solid oven proof pan with a tight tin foil top works a treat.