Turkey & apricot tagine recipe | Tilda

Ingredients

• 250g Tilda Wholegrain Basmati
• 1tbsp oil
• 1 large onion, finely chopped
• 1 tsp turmeric
• bunch of fresh chopped coriander stalks and picked coriander leaves
• 1 tbsp. ras el hanout (spice mix)
• 400g diced turkey breast (or soya mince)
• 200g butternut squash, peeled and diced
• 400g tin of chickpeas, drained and rinsed
• 150g soft dried apricots, halved
• 400g tin chopped tomatoes
• 500ml Gluten Free chicken stock
• 120g almonds, blanched
• 100g pomegranate seeds
• zest of 1 lemon
• salt & freshly ground
• yogurt to serve