Dinner Tonight: Merguez Sausage With Fennel And Couscous Recipe

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 cup shallots, diced
• 1 teaspoon dried oregano
• 8 1/2 ounces merguez sausage, cut into 1-inch sections
• 2 cups fennel bulb, chopped
• 1/2 teaspoon harissa paste
• 2 cups chicken stock
• 2 cups dried cranberries
• 1 cup couscous

1. Pour the oil into a large pot set over medium heat. Toss in the cumin seeds, stir well until coated, and then add the shallots. Cook for two minutes.
2. Add the oregano and the sausage, turn heat to medium-high, and cook for 5 minutes. Then add the fennel and harissa. Cook until the oil turns a dark brown, which should take a couple minutes. Pour in the stock and cook for two additional minutes.
3. Add the cranberries and couscous. Stir well, cover the pot, and turn off the heat. Let it hang out for 15 to 20 minutes, or until the couscous is tender.

olive oil, cumin seeds, shallots, oregano, sausage, fennel bulb, harissa paste, chicken stock, cranberries, couscous

Taken from www.seriouseats.com/recipes/2010/07/merguez-sausage-with-fennel-and-couscous-recipe.html (may not work)