Turkey Tagine


Serves 4

3 Scotty Brand carrots, medium sized




1 tbsp vegetable oil

1 medium onion

3 parsnips, medium sized

2 garlic cloves

1 reduced salt chicken or vegetable stock cube

500ml water for stock, boiled

400g chopped tomatoes

150ml water

400g chickpeas in unsalted water

15 pieces of cooked turkey

2 teaspoons dried coriander

400g couscous

Print Recipe


  1. Peel and slice onion, carrots, parsnips and garlic.
  2. Heat oil in a large saucepan then add onion, carrots and parsnips for 5 minutes and then garlic for a further 1 minute.
  3. Dissolve stock cube in boiling water and add to pan with the tomatoes and chickpeas (drained).
  4. Bring to the boil and then simmer for 25-30 minutes.
  5. Add turkey to the pan with coriander. Heat for a further 5 minutes adding extra water if becoming too thick.
  6. Meanwhile cook the cous cous as per manufacturers' instructions and serve with the tagine.