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Moroccan Pork Sausage Tagine
Moroccan Pork Sausage Tagine

Moroccan Pork 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.


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

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

1 unit


2 clove


6 ounce


1 unit

Roma Tomato

1 ounce

Dried Apricots

¼ ounce


13.4 ounce


1 unit


2 unit

Chicken Stock Concentrate

½ cup



9 ounce

Italian Pork Sausage

1 tablespoon

Turkish Spice Blend

2 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4728 kJ
Calories1130 kcal
Fat59 g
Saturated Fat19 g
Carbohydrate100 g
Sugar25 g
Dietary Fiber14 g
Protein38 g
Cholesterol110 mg
Sodium1670 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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, if necessary. Finely chop cilantro leaves and stems. Drain and rinse chickpeas. Quarter lemon. Remove sausage from casings; discard casings.


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 (1½ cups for 4 servings), half the stock concentrates, 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 lightly browned, 5-6 minutes. Add a large pinch of salt and remaining shallot, garlic, and Turkish Spice. Cook, stirring, until fragrant, 1-2 minutes. Meanwhile, in a small bowl, combine ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates.


Pour stock mixture into pan with veggies. Stir in sausage, chickpeas, and tomato. Bring to a low 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; 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.