Moroccan Chicken Sausage Tagine
with Dried Apricots and Chickpeas over Couscous
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.
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 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 an angle. Dice tomato. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas.
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.
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.
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.
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.
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.
