Turkey and pineapple tagine recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 358 calories / serving
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Coat the turkey in half of the olive oil, then sprinkle over the ground cumin, cinnamon and seasoning. Mix well with your hands until evenly coat. Heat a casserole dish over a moderate heat and sear the turkey in batches until golden all over. Remove and add the remaining olive oil to the dish.

Add the onions and sauté for a few minutes before returning the turkey to the dish with the pineapple. Cover with a lid and reduce the heat to low. Simmer for 4-5 minutes, stirring occasionally until the turkey is cooked through with no pink showing. Adjust the seasoning if necessary.

At the same time, place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon into a serving bowl and top with the turkey tagine. Garnish with a sprinkle of fennels seeds, the flaked almonds and a sprig of coriander.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g couscous
  • 450ml chicken stock, hot
  • 4 skinless turkey breasts, diced
  • 50ml olive oil
  • 7-8 shallots
  • 400g canned pineapple chunks, drained
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 1tbsp flaked almonds
  • 1tsp fennel seeds
  • salt
  • pepper
  • sprig of coriander leaves, to garnish
  • Energy 1500kj 358kcal 18%
  • Fat 10g 14%
  • Saturates 2g 8%
  • Sugars 10g 11%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 35.8g Protein 34.2g Fibre 2.6g


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