Recipe: Couscous with Sun Dried Fruit Medley (with sherry, Italian sausage meat, fennel, onions, garlic, and pine nuts)

Couscous with Sun Dried Fruit Medley
A delicious side dish or tasty stuffing for poultry or lamb.

1 1/4 cup diced Bakers Fruit Medley
3 tbls. dry sherry
3 cups chicken broth
4 tbsp. butter
2 cups couscous
1/2 lb. Italian sausage meat
2 small fennel bulbs or celery ribs
1 1/2 cups onions, chopped
2 tbls. minced garlic
2 tsp. dried thyme
2 tsp. dried sage
1/2 cup toasted pine nuts

Combine the Bakers Fruit Medley and sherry in a small bowl.

Place the broth and butter in a saucepan and bring to a boil over high heat. Add the couscous in a stream, stirring constantly. Quickly cover the pot and turn off the heat. Let the couscous stand while you prepare the other ingredients.

Add the sausage to a large skillet and brown, breaking clumps into small pieces.

Add the fennel, onions, garlic and cook until soft. Add the fruit, thyme and sage.

Fluff the couscous with a fork to separate. Add the sausage mixture to the couscous. Stir in the pine nuts and season to taste.