Begin by slicing the turkey breast into 12 slices.
Place a large saucepan over a medium heat and add the olive oil. Once hot, brown the turkey slices on all sides (you may have to do this in batches). Remove from the pan and set aside.
Add the peppers and onion and sautée for 3 minutes. Stir in the ginger, garlic and jalapeno chilli. Cook for 3 minutes, then add the plum tomatoes and cook for a further 3 minutes.
Stir in the ground spices, lemon juice and zest, salt, pepper and chicken stock, then bring to the boil. Reduce to a simmer for 10 minutes.
Return the meat to the pan with the lemon slices, black olives and coriander. Cover and simmer over medium-low heat for 20 minutes or until the turkey is cooked through.
While the tagine is simmering, make the couscous. If cool, heat the chicken stock in a pan and keep warm.
In a separate pan, add a splash of olive oil and a knob of butter. Heat until the butter foams, then add the shallots and garlic. Cook gently for 5 minutes until soft with no colour.
Deglaze the pan with the sherry vinegar and add the white wine.
Add the couscous and hot chicken stock. Cover with cling film and stand for a minimum of 5 minutes, until all the liquid has been absorbed.
Season with salt and mix in the chopped coriander and chopped chilli.
Place the couscous in a mould at the side of plate and place a couple of spoonfuls of tagine in the centre. Garnish with chopped coriander
Recipe courtesy of www.greatbritishchefs.com