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. Cut lemon into quarters.

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, 1 stock concentrate, 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, breaking up meat into pieces. Cook, tossing occasionally, 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 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 1/3 cup water and remaining stock concentrate in a small bowl.

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.

Fluff couscous with a fork, then stir in 1 TBSP butter, a squeeze or two of lemon, 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 apricots and remaining cilantro. Serve with remaining lemon quarters on the side for squeezing over.