Photo of Moroccan-style rice by WW

Moroccan-style rice

8 - 13
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Inspired by the flavours of north Africa, this colourful one-pot recipe transforms turkey mince into something quite special.


Turkey Breast Mince, raw

500 g


1 large, diced

Asda Ras El Hanout

14 g

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

White basmati rice, dry

225 g

Dried Apricots

70 g, chopped

Chicken stock cube(s)

1 cube(s)

Parsley, fresh

1 sprig(s), fresh, handful, roughly chopped

0% fat natural Greek yogurt

120 g


100 g, seeds


  1. Put a nonstick pan over a medium-high heat, then add the turkey mince and onion, and cook for 5 minutes until the turkey is browned all over and the onion is soft. Add the ras el hanout and cook for a further minute, then stir in the chickpeas, rice and apricots.
  2. Stir in the stock and bring to the boil. Reduce the heat, then cover, and simmer for 10 minutes until the liquid is absorbed and the rice is tender. Remove from the heat and let stand for 3 minutes.
  3. Stir through half of the parsley and season to taste, then serve topped with the yogurt, pomegranate seeds and remaining parsley.


For a more authentically Moroccan flavour, use the same quantity of lean 10% fat lamb mince instead of the turkey.