Moroccan inspired turkey
Preparation time
Cooking time
Total time
This dish is a great way of using up any leftovers you may have. You can use any meat you choose, or make a veggie version. It's full of lovely sweet spices, so if you've got vegetables that are naturally sweet such as carrots or parsnips, they make a perfect combination. You'll know your family's appetite, so adjust the amount meat and vegetables used accordingly.It's served with couscous cooked in turkey stock.
Recipe type: Main Course
Cuisine: Moroccan
Serves: 4
  • 400 gr cooked meat (100 gr per person)
  • 400 gr cooked vegetables (100 gr per person)
  • 1 large onion
  • 3 teaspoons ras el hanout spice or your own mix made from any or all of cardamom, black pepper, coriander, paprika, nutmeg, turmeric, cloves, allspice, mace
  • 200 gr couscous (50 gr per person)
  • Salt and pepper
  • 600 ml (approx) Turkey or meat stock or water
  • Oil for cooking
  • 150 gr plain yogurt
  • Chopped fresh coriander
  • Seeds from half a pomegranate
  • Salt and pepper
  1. Gather all your ingredients to hand. You want the meat and vegetables to be roughly the same size, about 2 cm pieces.
  2. Heat the stock or water to boiling point. Pour about half over the couscous that you have placed in a good sized bowl, to soak. This will partially cook the grain
  3. Make the yogurt sauce.
  4. Finely chop the coriander and take the seeds out of the pomegranate. To help you do this squeeze the fruit and the seeds will start to pop out. Avoid adding any yellow pith.
  5. Mix the coriander and seeds into the yogurt and add a little salt and pepper. Let it stand to one side whilst you finish the rest of the dish.
  6. Heat the oil and gently cook the onion until softened.
  7. Add the spice, mix well and cook for about a minute. Turn down the heat.
  8. Add the vegetables and mix gently to cover in the sauce. Add the meat and mix gently again.
  9. Once the meat and vegetables are mixed through, add the soaked couscous.
  10. Add more stock or water. The dish should be moist, but not soggy. Mix and cook until the couscous is soft.
  11. Check for seasoning and serve topped with the yogurt dressing.
Recipe by Edinburgh Foody at