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Moroccan Chicken Sausage Tagine

Moroccan Chicken Sausage Tagine

with Dried Apricots and Chickpeas over Couscous

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Discover a world of flavor from the comfort of your kitchen: 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. After everything gets a quick sauté in the pan, warm spices and chicken broth are added to make things as cozy and filling as can be.

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Shallot

4 clove

Garlic

4 unit

Carrots

2 unit

Roma Tomato

2 ounce

Dried Apricots

½ ounce

Cilantro

26.8 ounce

Chickpeas

4 unit

Chicken Stock Concentrate

1 cup

Couscous

(ContainsWheat)

18 ounce

Italian Chicken Sausage Mix

2 tablespoon

Turkish Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Vegetable Oil

Salt

Pepper

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate103 g
Sugar16 g
Dietary Fiber21 g
Protein44 g
Cholesterol145 mg
Sodium1950 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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1

Wash and dry all produce. Halve, peel, and mince shallots. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomatoes. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas. Cut lemons into quarters.

2

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the shallots and half the garlic. Cook, stirring, until just softened, 1-3 minutes. Stir in 1½ cups water, 2 stock concentrates, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.

3

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

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 big pinch of salt and all of the remaining shallots, garlic, and Turkish Spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅔ cup water and remaining stock concentrates in a small bowl.

5

Pour stock mixture into pan. Stir in sausage and tomatoes. 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.

6

Fluff couscous with a fork, then stir in 2 TBSP butter, a squeeze or two of lemon, and half the cilantro. Season with salt and pepper. Divide between plates. Top with tagine. Drizzle with crema. Garnish with apricots and remaining cilantro. Serve with remaining lemon quarters on the side for squeezing over.