Adapted slightly from Mel's Kitchen Cafe.
1/3 cup pine nuts
1/2 yellow onions, diced
1 Tbs. extra virgin olive oil
12 oz. precooked chicken apple sausages, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1 cup low-sodium chicken broth, divided, + additional if cooking couscous in broth instead of water
1/3 cup dried cranberries, roughly chopped
1 cup uncooked couscous
Cook couscous according to packaged directions.
Meanwhile, in a large skillet, toast pine nuts over medium-low to medium heat, tossing frequently, until golden. Remove nuts to a small bowl.
In the same skillet, heat the olive oil over medium heat until shimmering. Add onions and cook, stirring occasionally, for about 4 minutes, or until they begin to turn translucent. Add the sausage and brown lightly, about 2-3 minutes. Add 1/3 cup broth and the pepper, thyme, cumin, coriander, and curry powder; stir to combine. Simmer until most of the liquid has evaporated or been absorbed; the mixture will still be somewhat wet.
Add the cranberries and remaining broth (2/3 cup). Simmer for 2-3 minutes until cranberries are heated through and a bit softened. Stir in the cooked couscous; simmer for another 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry.
Top with pine nuts.