Turkey& veg­etable­tagine

Woman (UK) - - Eat Right Tonight -

Low-fat and fill­ing

SERVES 4 PREP 5 MINS COOK 30 MINS

✱ 1tbsp olive oil ✱ 1 onion, chopped ✱ 500g turkey breast mince ✱ 3tbsp tagine spice paste ✱ 3 car­rots, chopped ✱ 1 cour­gette, chopped ✱ 1 red pep­per, de­seeded and chopped ✱ 400g can chopped toma­toes ✱ 300ml chicken stock To SERVE ✱ 300g cous­cous ✱ 600ml hot veg­etable stock ✱ a few co­rian­der leaves

1 heat oil in a pan, add the onion and fry for 3 mins, to soften. add the turkey mince and fry for 5 mins, to brown.

2 Stir in the tagine paste and car­rots, cook for 1 min then add the cour­gette, pep­pers, toma­toes and stock. cover and sim­mer for 20 mins.

3 half­way through the cook­ing time, put the cous­cous in a bowl and pour over the hot veg­etable stock. cover the bowl and leave to stand for 10 mins. Serve with the tagine and a sprin­kle of co­rian­der leaves. Per serv­ing: 634 cals, 8g fat (1.5g sat­u­rated), 74g car­bo­hy­drates

1 cook the pasta in a large pan of boil­ing, salted wa­ter for 10 mins un­til just ten­der.

2 While the pasta is cook­ing, heat the 2tbsp of oil re­served from the an­tipasti in a pan, add the sun-dried tomato and mush­room an­tipasti and warm the mix­ture through for 2 mins.

3 Drain the pasta (re­serv­ing a few ta­ble­spoons of the cook­ing wa­ter) and re­turn to the pan. add the sun-dried tomato pesto, a lit­tle of the cook­ing wa­ter and the warmed an­tipasti and oil. Toss to­gether to mix. Sea­son with freshly ground pep­per and serve with Parme­san shav­ings and a scat­ter­ing of basil leaves. Per serv­ing 611 cals, 30g fat (2.5g sat­u­rated), 67g car­bo­hy­drates

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.