Now that Hawaii and Vietnam are behind us, we’re heading to North Africa for stop 3 on the deliciously diverse Global Eats tour. Our step-by-step Moroccan tagine recipe walks the line between sweet and savory, and is the perfect hearty (but not heavy) stew for late summer. Continue reading to learn just how easy it is to make, and how cooking it qualifies you for the chance to win big* with SECRET FOOD TOURS. 

The word tagine — pronounced tay-geen — actually has two meanings. On the one hand, it refers to a clay or ceramic pot reminiscent of what most know of as a casserole dish. With a domed or cone-shaped lid, the tagine effectively traps steam to slowly tenderize cuts of meat and render veggies to a buttery, melt-in-your-mouth consistency when cooked over coals or large bricks of heat-retaining charcoal.

And on the other hand, there’s the savory stew cooked inside this very pot that also bears the same name. Although no two tagines are the same, they typically come with either meat or poultry and gently simmered veggies, olives, preserved lemon, and garlic. An aromatic array of spices is a must — from cinnamon and cumin to ginger, saffron, and turmeric. And then, of course, there’s fluffy couscous: the go-to base of choice porous enough to absorb and adapt to the rich flavors spooned on top.

HelloFresh’s take on the succulent stew packs all the slow-cooked flavor you’ll love without any of the slow cooking. The secret? These flavor MVPs:

• Chicken sausage, which carries a kick of flavor courtesy of herbs and spices nestled between the ground meat.
• A custom spice blend with 8 parts cumin, 8 parts garlic powder, 4 parts coriander, 1 part allspice, and 1 part chili flakes.
• Dried apricots, which become irresistibly jammy and sweet when cooked.
• Chickpeas, for a nutty, slightly grainy bite.
• Carrots, for added sweetness and texture.
• A hot sauce-spiked crema, to simultaneously wake up your taste buds and cool ’em down.
• Cilantro, because a pop of green will make your dish quite the looker. #HelloFreshPics, anyone?

Order this recipe off the menu while you still can, snag a peek at the recipe below, and get excited by watching it all come to life in this video.

Moroccan Chicken Sausage Tagine with Dried Apricots and Chickpeas over Couscous

Ingredients:

• 1 Shallot
• 2 Cloves Garlic
• 2 Carrots
• 1 Roma Tomato
• 1 Ounce Dried Apricots
• 1/4 Ounce Cilantro
• 1 13.4-Ounce Can Chickpeas
• 4 Teaspoons Vegetable Oil
• 2 Chicken Stock Bouillon Cubes
• 1/2 Cup Couscous
• 9 Ounces Italian Chicken Sausage
• 1 Tablespoon Turkish Spice Blend
• 2 Tablespoons Sour Cream
• 1 Teaspoon Hot Sauce
• 1 Tablespoon Butter
• Salt and Pepper, to taste

Instructions: 

1. 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. 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 (we’ll use the other later), and a pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Keep covered until ready to serve.
3. 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. 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. 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. Fluff couscous with a fork, then stir in 1 TBSP butter 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.

Enter for the chance to win* — just by cooking this tagine!

Each time you order one of our four deliciously diverse meals tagged GLOBAL EATS off the menu (like this very tagine!), you’ll be entered for the chance to win a FREE TRIP TO ASIA* courtesy of our friends at SECRET FOOD TOURS.

Alsooooooo, if you find a golden ticket hiding in your GLOBAL EATS kit bag full of ingredients, you’ll instantly win a delicious tour for two (also with SECRET FOOD TOURS) in one of 28 cities… your choice!*

To learn more about these amazingly delicious prizes, click here.

We’re also extending a special discount just for blog readers to get 20% off any food tour with… you guessed it… SECRET FOOD TOURS. Just use code HelloFresh20 at checkout on secretfoodtours.com and enjoy the rare opportunity to step out of your tourist shoes and become a local for the day with hidden gems and unique, authentic dishes in the city of your choice — including Paris, London, Rome, Barcelona, San Francisco, New York, Chicago, Miami, LA, Las Vegas, Vancouver, Montreal, Hong Kong, and Bangkok… just to name a few.

Just think of this step-by-step Moroccan tagine recipe as practice for when maybe, just maybe, you’ll be walking (and eating) your way around the country — and perhaps even the world!

And if that doesn’t get you excited, these drool-worthy photos from past food tours sure will.

After Morocco, it’s off to Argentina for one final Global Eats recipe: Chimichurri Steak.

*NO PURCHASE NECESSARY. Ends: 8/31/18. Visit hellofresh.com/globaleats to view Official Rules, including specifics on free method of playing for an instant win prize, and/or how to enter the Grand Prize drawing plus eligibility requirements. Void where prohibited by law.