Moroccan meatball, pepper and apricot tagine
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Turkey breast mince, raw
400 g
Onion
2 medium
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
Turmeric
1 teaspoon(s)
Peppers, all types
3 medium
Dried Apricots
50 g
Passata
700 g
Vegetable stock cube
½ cube(s)
Red wine vinegar
2 tablespoon(s)
Wholewheat giant couscous, dry
150 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.