Sausage Stir-fry

Ingredients

• 2 tablespoons brown sugar 
• 1.3 cups chicken broth 
• 1 tablespoon cornstarch 
• 10 oz couscous plain
• 1  garlic clove minced
• 2  granny smith apples chopped
• 1 pound mild sausage links to package directions and coin italian hot
• 2 tablespoons orange juice fresh
• 1 teaspoon orange rind grated
• 0.3 cup pecans chopped
• 20 oz bite-size plums dried
• 1  bell pepper red thinly sliced
• 0.5 medium size onion red halved thinly sliced
• 0.5 teaspoon salt 
• 1  bell pepper yellow thinly sliced

Equipment

• frying pan
• wok

Directions

1. Prepare couscous according to package directions. Keep warm.
2. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted.
3. Remove from skillet.
4. Remove casing from sausage, and cut into 1/2-inch slices.
5. Heat skillet or wok at medium-high heat 1 minute.
6. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.
7. Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender.
8. Add plums and apples, and stir-fry 1 1/2 to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved.
9. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened.
10. Serve over couscous.
11. Sprinkle with toasted pecans.