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One-pan Moroccan-style rice

One-pan Moroccan-style rice

Total Time
30 min
10 min
20 min
Inspired by the flavours of North Africa, this colourful one-pan recipe transforms turkey mince into something special.


Turkey breast mince

500 g

Brown onion

1 medium, finely chopped

Ras el hanout

1½ tbs

Canned chickpeas, rinsed and drained

1 400g can

Basmati rice

225 g, rinsed

Dried apricots

70 g, chopped

Chicken stock cube

1 individual, gluten-free variety, (to make 450ml chicken stock)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


75 g, seeds

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey and onion, stirring to break up lumps, for about 5 minutes or until turkey is no longer pink and onion is soft. Add ras el hanout. Cook, stirring, for a further 1 minute, then stir in chickpeas, rice and apricots.
  2. Stir in stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stand covered for 3 minutes.
  3. Stir in half the parsley. Season with salt and pepper. Serve topped with yoghurt, pomegranate seeds and remaining parsley.


INGREDIENT TIP: Ras el hanout is a Moroccan spice blend. It’s available from specialty grocery stores and some greengrocers. If you can’t find it, use Moroccan seasoning instead.