How To: Moroccan style turkey with couscous

Students and wonderfully cooked food. It is a combination that seemingly never goes hand in hand, like the time Rachel from friends put beef in the English trifle.

Here is a super quick recipe for Moroccan style turkey (you can use chicken if you don’t like turkey).

Moroccan style turkey with couscous (Cooking time: 10 mins)


  • Turkey Breast – around £3/4 for four breasts, aka four meals. Freeze it in freezer bags if you know you won’t eat it by the time it goes bad.
  • 1 Onion
  • 1 clove of garlic
  • Couscous – Less than £1 in any food shop and tastes great. 25g dry 
  • Moroccan dry spice – In a pot,  around £1.
  • Soured Cream – can use double cream, but soured cream is healthier. less than a £1. 
  • Cranberries – Dried, if you’re feeling fancy and want to add some jazziness to your meal.
  • Lime, lemon – dirt cheap. 


Dice the onion and garlic and fry on a low heat for 2-3 minutes.

Add the diced turkey breast and cook on low heat for 4-6 mins.

Add the dry spice slowly. If the pan becomes too dry, add 4-5 tbsp of water. This will create a sauce.

Carry on cooking the chicken for a further 5 mins.

To check that it’s cooked, take a knife and cut some of the turkey in half in the pan to see that it is white the whole way through. This isn’t something you can have medium-rare.

Put dried couscous and juice of one whole lime in a bowl. Add cranberries.

Boil kettle and pour boiling water just so it covers all the couscous. Cover the bowl with a cloth or a plate and leave for 5 mins to cook it.

Take off cloth/plate and stir. Add a splash more water and cover again.

Plate up, and serve with a dollop of soured cream.

Claire Stapley

Creator of

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