low-calorie cooking oil spray
400 g (13 oz) turkey breast, diced
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon plain flour
450 ml (4 pint) chicken stock
2 pinches of saffron threads or 1 teaspoon ground turmeric
5 cm (2 inch) cinnamon stick
finely grated rind of 1 lemon
400 g (13 oz) can chickpeas, drained
25 g (1 oz) sultanas
salt and pepper
175 g (6 oz) couscous
450 ml (4 pint) boiling water
4 tablespoons chopped mint or mixed mint and parsley


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2. Add the turkey a few pieces at a time until all the turkey is in the pan and cook for 5 minutes, stirring, until golden.
3. Use a slotted spoon to transfer the turkey to a plate. Add the onion to the frying pan and cook for 4-5 minutes until softened.
4.Stir in the garlic and flour, then add the stock and mix well. Add the saffron or turmeric, cinnamon and lemon rind, then the chickpeas and sultanas.
5.Season to taste and bring to the boil, stirring. Pour into the slow cooker pot, add the turkey pieces and press into the liquid.
6.Cover and cook on low for 8-9 hours until the turkey is tender and cooked through.
7.Meanwhile, place the couscous in a mixing bowl, pour over the boiling water, cover with a plate and leave to soak tor 5 minutes until tender.
8. Stir in the chopped herbs, season to taste and fluff up with a fork. Divide the couscous between 4 plates and top with the tagine. Serve with warmed naan bread, if liked.
9.FOR HARISSA-BAKED TURKEY, follow the recipe above, using 300 ml (½ pint) chicken stock and 250 g (8 oz) diced tomatoes instead of 450 ml (4 pint) chicken stock.
10. Omit the saffron, cinnamon and lemon and add 2 teaspoons harissa and a 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped, instead. Cook as above and serve with the herby couscous. 10:02

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