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