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 3/4 cup water (11/2 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 1/3 cup water (2/3 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.