Moroccan Chicken Sausage Tagine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Chicken Sausage Tagine

Moroccan Chicken Sausage Tagine

with Dried Apricots and Chickpeas over Couscous

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.


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

Total Time35 minutes
Prep Time


/ serving 4 people

2 unit


4 clove


4 unit


2 unit

Roma Tomato

2 ounce

Dried Apricots

½ ounce


26.8 ounce


4 unit

Chicken Stock Concentrate

1 cup


(Contains Wheat)

18 ounce

Italian Chicken Sausage

2 tablespoon

Turkish Spice Blend

4 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Vegetable Oil



2 tablespoon


(Contains Milk)


Nutrition Values

/ 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.


Small pot
Large Pan
Small Bowl



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.

Cook Couscous

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.

Cook Sausage

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.

Cook Chickpeas and Veggies

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.

Make Crema

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.

Finish and Serve

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.