By Hello Fresh
Cooking Time: 35 mins
Nutrition: 930 Calories
- Shallot- 2
- Garlic- 4 cloves
- Carrots- 4
- Roma Tomato- 2
- Dried Apricots- 2 oz
- Cilantro- 1/2 oz
- Chickpeas- 26.8 oz
Chicken Stock Concentrates- 4
- Couscous- 1 cup
Italian Chicken Sausage Meat- 18 oz
- Turkish Spice Blend- 2 tbsp
- Sour Cream- 4 tbsp
- Hot Sauce- 2 tsp
- Lemon Juice- 4 packs
1 PREP Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomato. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas.
2 COOK COUSCOUS 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 couscous. Cover, remove from heat, and set aside.
3 COOK SAUSAGE Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish spice, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.
4 COOK CHICKPEAS AND VEGGIES Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown, about 5 minutes. Add a large pinch of salt and all of the remaining shallot, garlic, and Turkish spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅓ cup water and remaining stock concentrate in a small bowl.
5 SIMMER TAGINE AND MAKE CREMA Pour stock mixture into pan. Stir in sausage and tomato. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Add water 1 tsp at a time until mixture has a drizzling consistency.
6 FINISH AND SERVE. Fluff couscous with a fork, then stir in 1 TBSP butter, a dash of lemon juice (to taste), and half the cilantro. Season with salt and pepper. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with crema. Garnish with remaining cilantro and apricots.