Served over a bed of couscous, this colorful Sausage Stir-fry incorporates ingredients such as chopped Granny Smith apples, dried plums, and red and yellow bell peppers to create a unique combination of sweet and savory flavors.

• 1 10-ounce box plain couscous
• ¼ cup chopped pecans
• 1 pound hot Italian sausage links
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ medium-size red onion, halved and thinly sliced
• 1 garlic clove, minced
• ½ 20-ounce package bite-size dried plums
• 2 Granny Smith apples, chopped
• 1¼ cups chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• ½ teaspoon salt

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. Remove from skillet.
3. Remove casing from sausage, and cut into ½-inch slices.
4. Heat skillet or wok at medium-high heat 1 minute. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.
5. Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender. Add plums and apples, and stir-fry 1½ to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened. Serve over couscous. Sprinkle with toasted pecans.

Yield: Makes 6 to 8 servings