Chicken and Sausage Couscous

Couscous is a tiny grainlike pasta from North Africa. A packaged precooked version is found in many supermarkets. In Germany this is a favorite cooked with sausage. 6 ounces fully cooked smoked sausage (such as Polish sausage or Kielbasa), halved lengthwise and sliced into 1/2-inch pieces

2 stalks celery, sliced
2 medium carrots, thinly sliced
1-1/3 cups chicken broth
1 cup couscous
4 ounces boneless, skinless chicken breast, cut into bite-size strips
3/4 cup green sweet pepper, cut into strips
1 cup chicken broth
1 tablespoon cornstarch

In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.

Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous, cover and remove from heat. Let stand while preparing meat and vegetable mixture. Add chicken and green sweet pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.

Combine the 1 cup broth and cornstarch, stir into skillet. Cook and stir over medium heat until thickened and bubbly, cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Serves 4.