Spiced Chicken Sausage Tagine with Apricots and Chickpeas Over Couscous

Transport your taste buds to North Africa with this vibrant and comforting chicken sausage tagine. Sweet dried apricots and earthy chickpeas simmer with aromatic spices, creating a rich, stew-like sauce that pairs perfectly with fluffy couscous. It’s a quick, one-pan meal that delivers big flavor without hours of cooking.

This recipe is all about layering textures and tastes: tender sausage, soft carrots and creamy chickpeas are balanced by a tangy hot sauce crema and fresh cilantro. Perfect for a weeknight dinner that feels special.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare all ingredients: halve, peel and mince the shallot. Mince or grate the garlic. Peel the carrots and thinly slice them on an angle. Dice the tomato. Roughly chop the dried apricots. Finely chop the cilantro. Drain and rinse the chickpeas.
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, about 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 keep covered until ready to serve.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sausage and half the Turkish spice blend, breaking the meat into pieces. Cook, tossing occasionally, 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 and chickpeas. Cook until the vegetables soften and begin to brown, about 5 minutes. Add a large pinch of salt and the remaining shallot, garlic and Turkish spice. 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 cooked sausage and diced tomato. Bring to a gentle simmer, then cover the pan (use aluminum foil if your pan lacks a lid). Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in a 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 big squeeze of lemon juice and half the cilantro. Season with salt and pepper. Divide the couscous between plates. Top with the sausage and chickpea mixture from the pan. Drizzle with the crema. Garnish with the remaining cilantro and chopped apricots.

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 a pinch of cayenne works well as a substitute.

Can I make this dish ahead of time?

Yes, the tagine portion can be made a day ahead and reheated. Prepare the couscous fresh for best texture.