Moroccan Chicken Sausage Tagine with Apricots and Chickpeas Over Couscous

Transport your taste buds to North Africa with this vibrant and comforting Moroccan-inspired dish. Sweet dried apricots and hearty chickpeas mingle with spiced chicken sausage in a rich, aromatic broth, all served over a bed of fluffy couscous. It’s a complete meal that’s both satisfying and full of exotic flavors.

This recipe comes together quickly in one pan, making it perfect for a weeknight dinner that feels special. The combination of savory sausage, tender vegetables and a touch of heat from hot sauce creates a balanced and delicious tagine-style stew. Garnish with fresh cilantro and a squeeze of lemon for a bright finish.

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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 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

1 unit LemonView 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 an angle. Dice the tomato. Roughly chop the dried apricots. Finely chop the cilantro. Drain and rinse the chickpeas. Cut the lemon into quarters.
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, 1 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, breaking up the meat into pieces. Cook, tossing occasionally, 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 and chickpeas. Cook until the vegetables soften and begin to brown, about 5 minutes. Add a large pinch of salt and all of the remaining shallot, garlic and Turkish spice blend. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅓ cup water and the remaining stock concentrate in a small bowl.
5. Pour the stock mixture into the pan. Stir in the sausage and tomato. Bring to a gentle simmer, then cover the pan (use aluminum foil if your pan doesn’t have a lid). Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix 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, a squeeze or two of lemon and half the cilantro. Season with salt and pepper. Divide between plates. Top with the sausage and chickpea mixture from the pan. Drizzle with the crema. Garnish with the chopped apricots and remaining cilantro. Serve with the remaining lemon quarters on the side for squeezing over.

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 sausage. Adjust cooking time as needed.

What can I use instead of Turkish spice blend?

You can make a substitute by combining equal parts cumin, coriander, paprika and a pinch of cinnamon or allspice.

Can I make this dish ahead of time?

Yes, the tagine mixture can be prepared in advance and reheated. Prepare the couscous fresh for best texture.