Riki’s Moroccan Ras el hanut Roast Turkey Couscous Stuffing with Roast Vegetables & Pomegranate

What You Need

Main ingredient:

  • 1 Whole Turkey (Or 2 chickens)

Ingredients for Couscous Stuffing:  

  • 2 tbs olive oil
  • 70g butter
  • 1 tsp salt
  • 2 large brown onion, diced
  • 2 large carrot, grated
  • 2 celery sticks, diced
  • 2tbl honey
  • For couscous:
  • Riki’s Moroccan Couscous kit pack (follow instructions|)

Ingredients for Roast Turkey Coating:

  • 100gr butter
  • 2tbs honey
  • 2tbs Moroccan Riki’s ras el hanut
  • 1ts salt

Ingredients For the gravy:

  • ½ cup flour
  • 2 cups chicken stock

Ingredients for Garnish:

  • 3 quarters preserved lemon – Skin only finely sliced
  • 150gr Pomegranate Arils – fresh or frozen
  • Coriander leaves

Ingredients for Riki’s Roast Vegetables Ras el hanut:

  • 2 small Sweet Potatoes – Cut into wedges
  • 1 Red Capsicum – Cut into large cubes
  • 1 Yellow Capsicum – Cut into large cubes
  • 2 Red Onions – Cut into wedges
  • 1 Zucchini – Cut into large cubes
  • 2 Carrots – Large cube
  • 1 cup green pitted olives
  • 1 small Eggplant – Pilled & cut into large cubes

For Ras el hanut vegetable dressing:

  • ½ cup Olive Oil
  • 2tbs Ras el hanut
  • 1tsp Salt
    1. Place all chopped vegetables In a large bowl
    2. In a small bowl whisk well Ras el hanut vegetables dressing ingredients then pour over the vegetables and mix well
    3. Transfer mixed vegetables into a large & dip oven tray (Place baking paper into the tray)



For couscous stuffing:

  1. Prepare 1 pack of Riki’ Moroccan Couscous kit (Follow instructions at the back)
  2. In a frying pan over a medium heat olive oil, butter, salt
  3. Add onion, carrot, and celery and cook for 10 minutes or until softened.
  4. Mix cooked vegetables with Riki’s cooked couscous and cool
  5. Fill turkey cavity with couscous stuffing. Tie legs together with kitchen string and tuck wings under breast

For oven Roast Turkey:

  1. Pre-heat oven 180c
  2. Place the stuffed turkey into prepared roasting pan breast-side up.
  3. in a small saucepan melt 100gr butter, 2tbl honey and 1tbls ras el hanut, salt and pour over stuffed turkey
  4. Cover Turkey with alfoil for the first 1 ½ hour and roast in the oven.
  5. Take alfoil off, bust with tray juices and keep cooking for 1 more hour or until cooked through (When tested with a skewer in the thickest part of the thigh). If juices run clear when the meat has pierced the turkey is cooked. If the juices are a little pink cook longer.

Method for Moroccan Roast vegetables ras el hanut:

  1. Meanwhile, 30 minutes before Turkey is cooked, place in oven vegetables tray and roast together with Turkey until ready

To make the gravy:

Discard baking paper from the roasting tray. Place tray over medium heat, sprinkle flour over pan juices, stir until combined and cook further for 2 minutes. Slowly add chicken stock, stirring with a whisk until combined. Bring mixture to the boil. Simmer for 5 minutes or until thickened. Strain through a fine sieve into a gravy boat.

To Serve:

  1. Place stuffed roasted turkey in the centre of a large serving platter
  2. Arrange roasted vegetables around the turkey
  3. Sprinkle pomegranate arils, preserved lemon, and coriander leaves
  4. Serge gravy boat on the side and carve at the table

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