Dinner Tonight: Merguez Sausage with Collards and Couscous

In a medium pot, bring plenty of salty water to boil. Stack the stemmed collard leaves and cut them crosswise into 1-inch strips. Lower the collard greens into the boiling water and cook for a couple minutes, until beginning to soften, then drain, reserving 1 cup of the cooking liquid.

Heat the olive oil in a large skillet over medium heat, then add the onion and cook until soft and translucent, then add the crushed red pepper, garlic, cumin and cinnamon. Cook for a minute or so to meld the spices, then add the collard greens and continue cooking for a few more minutes. Stir in the currants and cooking liquid and bring to a simmer; cook, partially covered, until the liquid has reduced and clings to the leaves without puddling. Season to taste with salt and pepper.

In the meantime, place the sausages plus water in a large skillet and turn the heat to medium. Cook until the water evaporates and renders the sausage fat into the skillet, then continue cooking as the sausages brown, about 10-12 minutes. Depending on the fat content of the sausages, a little more oil in the pan may be necessary.

Cook the cous cous according to package directions and stir in the butter.

Serve topped with the collard greens and sausage.