
You need the following Riki Moroccan Spice Journey products:
- Ras el hanut
- Moroccan Couscous Pack
- Preserved Lemon (Optional)
- Moroccan Hot Harissa (Optional)



Ingredients
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
-
- Place all chopped vegetables In a large bowl
- In a small bowl whisk well Ras el hanut vegetables dressing ingredients then pour over the vegetables and mix well
- Transfer mixed vegetables into a large & dip oven tray (Place baking paper into the tray)



Method
For couscous stuffing:
- Prepare 1 pack of Riki’ Moroccan Couscous kit (Follow instructions at the back)
- In a frying pan over a medium heat olive oil, butter, salt
- Add onion, carrot, and celery and cook for 10 minutes or until softened.
- Mix cooked vegetables with Riki’s cooked couscous and cool
- Fill turkey cavity with couscous stuffing. Tie legs together with kitchen string and tuck wings under breast
For oven Roast Turkey:
- Pre-heat oven 180c
- Place the stuffed turkey into prepared roasting pan breast-side up.
- in a small saucepan melt 100gr butter, 2tbl honey and 1tbls ras el hanut, salt and pour over stuffed turkey
- Cover Turkey with alfoil for the first 1 ½ hour and roast in the oven.
- 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:
- 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:
- Place stuffed roasted turkey in the centre of a large serving platter
- Arrange roasted vegetables around the turkey
- Sprinkle pomegranate arils, preserved lemon, and coriander leaves
- Serge gravy boat on the side and carve at the table