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Moroccan Recipes
Moroccan Chicken Sausage Tagine

Moroccan Chicken Sausage Tagine

with Dried Apricots and Chickpeas over Couscous

Global Eats
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Rated 3.4 / 4out of 1765 ratings
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Discover a world of flavor from the comfort of your kitchen with globally inspired recipes on the menu every week this month. For this meal, we’re headed to Morocco with a sweet and savory sausage tagine over couscous. This stew-like dish is the definition of hearty and features ingredients like carrots, chickpeas, and apricots. P.S.: When you order one of these deliciously diverse meals, you’ll be entered for the chance to win an all-expenses paid trip to Asia or a pair of tickets to a food tour in a city of your choosing, courtesy of our friends at Secret Food Tours.

Tags:Spicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

2 clove

Garlic

2 unit

Carrot

1 unit

Roma Tomato

1 ounce

Dried Apricots

¼ ounce

Cilantro

13.4 ounce

Chickpeas

2 unit

Chicken Stock Concentrate

½ cup

Couscous

(ContainsWheat)

9 ounce

Italian Chicken Sausage

1 tablespoon

Turkish Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate98 g
Sugar13 g
Dietary Fiber18 g
Protein45 g
Cholesterol145 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomato. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas.

Cook Couscous
Cook Couscous
2

Heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and half the garlic. Cook, stirring, until just softened, 1-3 minutes. Stir in ¾ cup water, 1 stock concentrate (we’ll use the other later), and a pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Keep covered until ready to serve.

Cook Sausage
Cook Sausage
3

Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish spice, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.

Cook Chickpeas and Veggies
Cook Chickpeas and Veggies
4

Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown, about 5 minutes. Add a large pinch of salt and all of the remaining shallot, garlic, and Turkish spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅓ cup water and remaining stock concentrate in a small bowl.

Make Crema
Make Crema
5

Pour stock mixture into pan. Stir in sausage and tomato. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Add water 1 tsp at a time until mixture has a drizzling consistency.

Finish and Serve
Finish and Serve
6

Fluff couscous with a fork, then stir in 1 TBSP butter, a big squeeze of lemon juice, and half the cilantro. Season with salt and pepper. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with crema. Garnish with remaining cilantro and apricots.