• 2 tablespoons olive oil
  • 2 carrots, grated
  • 1 onion, peeled and finely chopped
  • 500g chicken (or turkey) mince
  • 3 tablespoons Moroccan-style tagine paste
  • ½ x 28g pack fresh mint
  • 2 x 390g cartons chopped tomatoes
  • 200g cous cous
  • Flatbread, to serve
  • Lemon wedges, to serve


  1. 1 Heat 1 tablespoon of the oil in a large frying pan. Grate the carrots and finely chop the onion and fry for 1-2 minutes until softened.
  2. 2 Put the carrots and onion into a large mixing bowl, add the by chicken mince, 2 tablespoons of the tagine paste and half the fresh mint, chopped.
  3. 3 Season and mix everything together well. Shape the mixture into 20 meatballs, add another tablespoon of oil to the pan and cook the meatballs until golden.
  4. 4 Remove the meatballs from the pan and add the chopped tomatoes and the remaining tablespoon of the tagine paste to the frying pan. Stir together and season.
  5. 5 Put the meatballs back into the sauce, and simmer for 15 minutes.
  6. 6 Meanwhile, prepare the cous cous according to the pack instructions and stir through the remainder of the chopped mint.
  7. 7 Serve the meatballs with the minty cous cous, some griddled flat bread and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 2583kj 617kcal 31%
  • Fat 22.9g 33%
  • Saturates 3.9g 20%
  • Sugars 16.9g 19%
  • Salt 0.64g 11%

% of the Reference Intakes

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