4 servings (serving size: 1 sausage link and 1 cup couscous)
1 (12-ounce) package chicken sausage with wild mushrooms and sun-dried tomatoes (such as Gerhard's)
3/4 cup finely chopped onion
1/4 cup pine nuts
2 cups water
3/4 cup uncooked couscous
1/2 cup raisins
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
How to Make It
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage to pan; cook 5 to 7 minutes or until browned on all sides. Remove from pan; set aside, and keep warm.
. Coat pan with cooking spray. Add onion and pine nuts; cook 3 minutes or until pine nuts begin to brown, stirring occasionally. Increase heat to high; add 2 cups water to onion mixture. Bring to a boil, scraping bottom of pan to loosen browned bits. Add couscous and next 4 ingredients, stirring well. Arrange sausage over couscous. Remove from heat. Cover and let stand 5 minutes or until liquid is absorbed.