Moroccan Chicken Sausage Tagine with Dried Apricots and Chickpeas Over Couscous

Transport your taste buds to North Africa with this vibrant and hearty Moroccan-inspired tagine. Featuring juicy chicken sausage, tender carrots, protein-packed chickpeas and sweet dried apricots, all simmered in a fragrant spice blend, this dish is a comforting one-pan wonder. Served over light and fluffy couscous, every bite is a balance of savory, sweet and warm spices.

This recipe comes together in just 35 minutes, making it perfect for a weeknight dinner that feels special. The creamy hot sauce crema adds a tangy kick that ties everything together. Whether you’re new to Moroccan flavors or a longtime fan, this tagine is sure to become a favorite.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 if needed. 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 (1½ cups for 4 servings), 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 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 lightly browned, 5-7 minutes. Add a large pinch of salt and the remaining shallot, garlic and Turkish spice blend. Cook, stirring, until fragrant, 1-2 minutes. Meanwhile, in a small bowl, combine ⅓ cup water (⅔ cup for 4 servings) and the remaining stock concentrate.
5. Pour the stock mixture into the pan with the vegetables. Stir in the sausage, chickpeas and tomato. Bring to a gentle simmer, then cover the pan. (If your pan doesn’t have a lid, cover with aluminum foil.) Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in a second small bowl, combine the sour cream, as much hot sauce as you like 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 (2 tablespoons for 4 servings), 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, sprinkle with the 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 the Italian chicken sausage with any fully cooked sausage, such as turkey or pork or even a plant-based sausage for a vegetarian option.

What can I use instead of Turkish spice blend?

If you don’t have Turkish spice blend, you can make a substitute with a mix of cumin, coriander, paprika, cinnamon and a pinch of cayenne pepper.

How do I store leftovers?

Store the tagine and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.