Prep 10 mins
Cook 10 mins
I adapted this recipe from a Weight Watcher recipe. The ingredients really compliment each other. We live in northern Alaska and used a spicy Caribou sausage but I think Turkey sausage or Pork sausage will taste just as good.
- 4 ounces sausage, removed from casings
- 1 medium onion, diced
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon dried coriander, leaf
- 2 tablespoons dried cranberries
- 1 cup uncooked couscous
- 1 tablespoon chopped pine nuts, toasted
- 1 cup chicken broth
- In a nonstick skillet, cook sausage over medium heat, breaking it up as it cooks.
- Stir in onion, cumin, cinnamon, coriander. Cook until onion has softened. Stir in cranberries and chicken broth and bring to a simmer.
- Stir in couscous, cover, remove from heat and let stand 5 minutes.
- Fluff with a fork, sprinkle with pine nuts and serve.
This was very good. And easy!
I wanted to update my review because I made a few changes. We've started keeping kosher so rather than sausage I've been using ground turkey and some fennel and sage to make sausage flavor. I don't use the coriander and I've been using Couscous with pine nuts, garlic and herbs mix. This is still a great recipe and the perfect cool weather fall dish. Orig Review Nov 27 2008 We really loved this. DH needed a sec to get into the groove but the kids made me promise I'd make it again. I used a tube of breakfast sausage and left out the coriander because I didn't have any. It was very good and I'll make it this way again. Great with a simple side salad. Thanks for posting.
Great recipe! It comes together very quickly and with hardly any dishes to clean after dinner! Very flavorful with the sausage and cranberry combo.