Moroccan Chicken Sausage Tagine

🥘 Ingredients

• black pepper
  1 pinch
• butter
  2 tbsp
• carrots
  2
• chicken stock concentrate
  1 unit
• chickpeas
  1 can
• cilantro
  1 bunch
• couscous
  1½ cups
• dried apricots
  ½ cup
• garlic
  4
• hot sauce
  1 dash
• italian chicken sausage
  2
• lemon
  2
• roma tomato
  1
• salt
  1 pinch
• shallot
  2
• sour cream
  ¼ cup
• turkish spice blend
  ½ pack
• vegetable oil
  3 tbsp

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

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

   shallot: 2, garlic: 4, carrots: 2, roma tomato: 1, dried apricots: ½ cup, cilantro: 1 bunch, chickpeas: 1 can, lemon: 2
2. 

   2

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

   vegetable oil: 1 tbsp, chicken stock concentrate: 1 unit, salt: 1 pinch, couscous: 1½ cups
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add italian chicken sausage and half the turkish spice blend , breaking up meat into pieces. Cook, stirring occasionally, until browned and cooked through ⏱️ 6 minutes . Remove from pan and set aside.

   vegetable oil: 1 tbsp, italian chicken sausage: 2, turkish spice blend: ½ pack
4. 

   4

   Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown ⏱️ 5 minutes . Add a big pinch of salt and all of the remaining shallots, garlic, and Turkish Spice. Cook, stirring, until fragrant ⏱️ 2 minutes . Meanwhile, stir together ⅔ cup water and remaining stock concentrates in a small bowl .

   vegetable oil: 1 tbsp
5. 

   5

   Pour stock mixture into pan. Stir in sausage and tomatoes. Bring to a gentle simmer, then cover pan with foil or a lid. Cook until liquid is slightly reduced ⏱️ 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.

   sour cream: ¼ cup, hot sauce: 1 dash
6. 

   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 black 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.

   butter: 2 tbsp, black pepper: 1 pinch