12ouncesprecooked sweet apple chicken sausages, or other type sausage/kielbasa, cut in 1/4-inch rounds
½teaspoonsalt
½teaspoonpepper
½teaspoondried thyme
½teaspooncumin
½teaspooncoriander
½teaspooncurry powder
1cuplow-sodium chicken broth, divided
⅓cupdried cranberries
1cupdry whole wheat couscous
Instructions
Start the couscous cooking according to the package directions. I like to cook the couscous in chicken broth to give it a boost in flavor.
Meanwhile, in a large non-stick skillet (12-inch), toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden. Remove the pine nuts to a small bowl and return the skillet to medium heat.
Heat the olive oil until rippling and hot. Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes. Add the chicken sausage and brown lightly, about 2-3 minutes. Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander and curry powder. Stir to combine and bring the mixture to a simmer. Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed. It should still be slightly wet but not soupy.
Add the cranberries and the remaining chicken broth (2/3 cup) to the skillet. Simmer for 2-3 minutes until the cranberries are heated through and softened a bit. Stir in the cooked couscous and let the entire mixture simmer for 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry. It should still have some tender moisture to it but not be saturated with broth.
Stir in the toasted pine nuts and serve immediately.
Notes
Couscous: I like to use Trader Joe's whole wheat couscous. When I cook it, I use chicken broth instead of water to give it a boost in flavor.