Photo of Moroccan meatball, pepper and apricot tagine by WW

Moroccan meatball, pepper and apricot tagine

Points® value
Total Time
1 hr
20 min
40 min


Turkey Breast Mince, raw

400 g


2 medium, finely chopped

Cumin seeds

1 tablespoon(s), level

Chilli Powder

1 teaspoon(s), level

Olive Oil

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

2 teaspoon(s), level

Coriander, Dried

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level


1 teaspoon(s)

Peppers, all types

3 medium, red, yellow and orange, all deseeded and chopped into 3cm chunks

Dried Apricots

50 g, halved


700 g

Vegetable stock cube

½ cube(s), made with 400ml boiling water

Red wine vinegar

2 tablespoon(s)

Wholewheat giant couscous, dry

150 g


  1. Preheat the grill to high and line the grill pan with kitchen foil. Combine the turkey mince, half of the onion, the cumin seeds and chilli powder in a bowl. Shape the mixture into small meatballs and put in the prepared grill pan. Drizzle over the oil and roll the meatballs to coat. Grill for 8 minutes, turning halfway.
  2. Mist a deep, flameproof casserole or lidded frying pan with cooking spray and set over a medium heat. Cook the remaining onion for 6-8 minutes, until soft, then stir in the ground spices. Add the peppers and cook for another 2 minutes. Stir in the apricots, passata, stock and vinegar and bring to a simmer. Cook for 10 minutes, until the peppers are tender.
  3. Stir the grilled meatballs and couscous into the pan, cover with the lid and simmer for 15 minutes, until the couscous is cooked, the sauce has reduced and meatballs are cooked through.