"Just say it," I said to Richard as I caught him regarding me silently. I had been studying the recipe suggestions on the back of a sausage package, intently, as if cramming for a final exam.

"Say what?" he said, knowing full well he was dancing on a mine field at that particular moment. "That I'm a 'poseur'; a pseudo-cook who reads the back of packages for recipe inspiration!" I exclaimed, the heat rising up my neck.

"I didn't say anything," he said carefully, taking several steps back, smartly excusing himself from the kitchen. "It was just a recipe suggestion!" I shouted at his back.

I admit it. I enjoy reading recipes and recipe suggestions on labels. These manufacturers want you to have a good experience with their product so you will buy it again. I would imagine they would proof their recipe several times, before committing it to print on hundreds of thousands of labels. Yet, amazingly enough, I have read recipe disasters waiting to happen clearly spelled out on the back of commercial products.

There are the notable, beloved exceptions, especially with holiday items. I've tasted the Ocean Spray cranberry package recipe for cranberry relish and the Libby canned pumpkin recipe for pumpkin pie, for example, and the results were quite tasty. Likewise the recipe "suggestion" for this fruity pre-cooked sausage I just purchased was delicious, with many improvisations, I hasten to add!

Thanksgiving Day Recipe Countdown: Savory Spinach Stuffed Mushrooms; Stuffed Acorn Squash with Wild Rice and Fruit; Crispy Roast Turkey (includes video); Sweet Potato-Pear Soup; Balsamic Portobellas stuffed with Roasted Garlic Mashed Potatoes; Glazed Butternut Squash and Apples; Roasted Brussel Sprouts;Wild Rice Stuffing with Sausage and Fennel;Yogurt and Fig Cake with many more to follow on dinnerFeed.

Yield: 4-6 servings Cost: apx. $8.00 Active Time: 12 minutes Rest Time: 15 minutes

Ingredients

1 1/2 cups chicken stock 2-4 tablespoons extra virgin olive oil 4 links pre-cooked chicken sausage, such as mango or apple, sliced diagonally 1 small onion, chopped 1 1/3 cups couscous (I used whole wheat) 1/2 cup dried cranberries 1/4 cup sliced dried apricots ¼ cup shelled pistachios Chopped fresh mint or parsley, optional

Directions

1.In a saucepan, bring the stock to a boil. 2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in onion and sausage, and cook 4-5 minutes, browning slightly. Add the couscous, cranberries and apricots and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes. 3. Toss with pistachios, garnish with mint or parsley, if desired, add additional olive oil if desired and serve.