I selected this meal kit for Moroccan Pork Sausage Tagine with Dried Apricots and Chickpeas over Couscous because it seemed easy enough to veganize it for my vegan daughter, by simply substituting vegetable concentrate for the included chicken concentrate, and omitting both the sausage and the cream on her portion. It did mean having to cook the sausage in a different pan, but that wasn’t a big deal.
All in all both my husband and daughter enjoyed this dish, and it’s simple enough to put together. It was a good portion for both of them. If you make the original recipe, beware that the sausage is very salty, so be careful of how much salt you use in the other ingredients.
All ingredients were good quality, though the carrots were a bit wobbly.
I should point out that calling this dish “Moroccan” is almost insulting. Yes, the dish includes couscous and dried apricots – but that’s as far as the Moroccan influence goes. The vast majority of Moroccans are Muslim, and Muslims cannot eat pork. The sweet Italian pork sausage included in this recipe is not used in Morocco. Moroccans are famous for their merguez sausage, which is made of lamb or beef and has no pork products in it, but it is probably too expensive for HelloFresh to include.
I paid about $8.50 for this mealkit or about $4.25 per portion. Great deal!
I got this recipe from Allrecipes.com and it’s absolutely delicious! Heart attack worthy, but well, worthy.
- 1 package pasta (penne, ziti, rigatoni or something of the sort).
- 2 tsp. olive oil
- 1/2 large onion, chopped
- 1 lb mild Italian sausage
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 15-oz can tomato sauce
- 1 14.5 oz can diced tomatoes (with garlic & basil if available)
- 1 6 oz can tomato paste
- 1 cup shredded mozzarella cheese
- 1 cup shredded mild cheddar cheese
Boil pasta until it’s al dente. Drain and place in an 13″ x 9″ baking dish.
In a large sauce pan, heat the olive oil over medium heat. Add the onion and sausage and cook until browned. Pour out and discard excessive fat. Add the garlic and cook for one minute. Add the white wine and deglace the pan. Add the tomato sauce, diced tomatoes and tomato paste. Mix well and simmer for 10 minutes.
Pour the sauce over the pasta and mix well.
Sprinkle both cheeses on top of the pasta and bake in a 350°F. oven for 20 minutes.