Moroccan Pork Sausage Tagine
with Dried Apricots and Chickpeas over Couscous
Discover a world of flavor from the comfort of your kitchen: for this meal, we’re headed to Morocco with a sweet and savory sausage tagine over couscous. This stew-like dish is the definition of hearty and features ingredients like carrots, chickpeas, and apricots. After everything gets a quick sauté in the pan, warm spices and chicken broth are added to make things as cozy and filling as can be.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Shallot
2
Garlic Clove
6
Carrot
1
Roma Tomato
1
Dried Apricots
(Contains Sulphites)
¼
Cilantro
13.4
Chickpeas
1
Lemon
2
Chicken Stock Concentrate
½
Couscous
(Contains Cereals containing gluten May contain Soya)
9
Italian Pork Sausage
(Contains Cereals containing gluten, Sulphites)
1
Turkish Spice Blend
2
Sour Cream
(Contains Milk)
1
Hot Sauce
1
Butter
(Contains Milk)
Not included in your delivery
4
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on a diagonal. Dice tomato. Roughly chop apricots, if necessary. Finely chop cilantro leaves and stems. Drain and rinse chickpeas. Quarter lemon. Remove sausage from casings; discard casings.
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.
Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and a squeeze of lemon juice to taste. Season with salt and pepper. Divide between plates and top with tagine. Drizzle with crema, then garnish with apricots and remaining cilantro. Serve with remaining lemon wedges on the side.
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