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.
Ingredients
1 unit
Shallot
2 clove
Garlic
2 unit
Carrots
1 unit
Roma Tomato
1 ounce
Dried Apricots
¼ ounce
Cilantro
13.4 ounce
Chickpeas
2 unit
Chicken Stock Concentrate
½ cup
Couscous
(Contains Wheat)
9 ounce
Italian Chicken Sausage
1 unit
Lemon
1 tablespoon
Turkish Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on a diagonal. Dice tomato. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas. Quarter lemon.
Heat a drizzle of oil 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 (1½ cups for 4 servings), half the stock concentrate, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish Spice. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.
Heat a large drizzle of oil in same pan over medium-high heat. Add carrots. Cook, stirring, until softened and beginning to brown, about 5 minutes. Add a large pinch of salt and remaining shallot, garlic, and Turkish Spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, in a small bowl, combine ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrate.
Pour stock mixture into pan with veggies. Stir in sausage, chickpeas, and tomato. Bring to a gentle simmer, then cover pan. (TIP: If your pan doesn’t have a lid, use a piece of aluminum foil to cover.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in a second small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
Fluff couscous with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and a squeeze of lemon juice (to taste). Season with salt and pepper. Divide between plates and top with tagine. Drizzle with crema, then garnish with apricots and remaining cilantro. Serve with remaining lemon wedges on the side.
