Moroccan Pork Sausage Tagine

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 concentrates, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish Spice. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.

Heat a large drizzle of oil in same pan over medium-high heat. Add carrots. Cook, stirring, until softened and lightly browned, 5-6 minutes. Add a large pinch of salt and remaining shallot, garlic, and Turkish Spice. Cook, stirring, until fragrant, 1-2 minutes. Meanwhile, in a small bowl, combine ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates.

Pour stock mixture into pan with veggies. Stir in sausage, chickpeas, and tomato. Bring to a low simmer, then cover pan. (TIP: If your pan doesn’t have a lid, use a piece of aluminum foil to cover.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in a second small bowl, combine sour cream, hot sauce to taste, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.