Moroccan Chicken Sausage Tagine with Apricots and Chickpeas Over Couscous

Transport your taste buds to North Africa with this sweet and savory Moroccan-inspired tagine. Juicy chicken sausage is simmered with carrots, chickpeas and dried apricots in a fragrant spice blend, then served over buttery couscous. A drizzle of spicy crema and fresh cilantro finishes the dish.

This hearty stew-like meal comes together in just one pan, making it perfect for busy weeknights. The combination of tender sausage, soft vegetables and chewy apricots creates a delightful texture, while the warm spices add depth and warmth. Serve with lemon wedges for a bright, tangy finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and mince the shallot. Mince or grate the garlic. Peel the carrots, then thinly slice them on a diagonal. Dice the tomato. Roughly chop the dried apricots. Finely chop the cilantro. Drain and rinse the chickpeas. Quarter the lemon.
2. 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, half the stock concentrate and a pinch of salt. Bring to a boil, then add the couscous. Cover, remove from heat and set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sausage and half the Turkish spice blend. Cook, breaking up the meat into pieces, until browned and cooked through, 5-7 minutes. Remove the sausage from the pan and set aside.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add the carrots. Cook, stirring, until softened and beginning to brown, about 5 minutes. Add a large pinch of salt, the remaining shallot, garlic and Turkish spice blend. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, in a small bowl, combine ⅓ cup water and the remaining stock concentrate.
5. Pour the stock mixture into the pan with the vegetables. Stir in the cooked sausage, chickpeas and diced tomato. Bring to a gentle simmer, then cover the pan. (If your pan doesn’t have a lid, use aluminum foil.) Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in a second small bowl, combine the sour cream, hot sauce (to taste) and a pinch of salt. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
6. Fluff the couscous with a fork, then stir in 1 tablespoon butter, half the cilantro and a squeeze of lemon juice (to taste). Season with salt and pepper. Divide the couscous between plates and top with the tagine. Drizzle with the crema, then garnish with the chopped apricots and remaining cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage, such as turkey or pork, but adjust cooking time accordingly.

What can I use instead of Turkish spice blend?

A mix of cumin, coriander, cinnamon and paprika can mimic the warm flavors of the Turkish spice blend.

Is this recipe gluten-free?

The recipe contains couscous (wheat) and may contain gluten. For a gluten-free version, use gluten-free couscous or quinoa.