1 lb (454 g) blanched merguez sausages, cut into chunks

2 tablespoons (30 ml) olive oil

2 cups (500 ml) chicken broth

1/2 lb (225 g) cooked chicken, cubed

1/2 cup (125 ml) raisins, of your choice

1/3 cup (75 ml) chopped fresh cilantro

2 cups (500 ml) medium-sized couscous

Salt and pepper

In a saucepan or large skillet, brown the sausages in the oil. Add the broth, chicken, raisins, and half the cilantro. Bring to a boil and add the couscous. Stir. Cover and remove from the heat. Let stand for 5 minutes. Adjust the seasoning.

Serve and sprinkle with the remaining cilantro.

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