I've always been a fiercely independent person, so I knew there would be nothing complicated about moving out and being on my own again, but this weekend I found myself in an eerily quiet apartment with no real plans.  I took the opportunity of complete "me time" to play around in kitchen, especially since it's been a long time since I've been in the mood to cook a full meal.  Also there's really no better time than spring to get re-inspired the kitchen space. When it comes to warm weather and food, I'm all about incorporating new bright and bold flavors. I also tend to look for ingredients that simplify the cooking process, especially when I know my week is going to be busy. This recipe of rainbow couscous topped with crispy chicken sausage is something I actually make when I'm feeling particularly lazy.

Couscous, one of my favorite pastas, is easy to prepare and full of flavor when combined with a few dashes of couscous spice and fresh herbs.  I found this rainbow version at a local speciality store in the East Village, but you can find it just about anywhere, boiled it down with a couscous spice blend, just a touch of saffron, and olive oil to give it a more complex flavoring, then added some fresh parsley and parmesan to finish it off.

This recipe is a simple way to transition out of the heavier winter-carbs as we make way for some lighter alternatives. Test it out, play around with it, have some fun and let me know how it turns out!

-- Rainbow Couscous with Spiced Chicken Sausage serves 2-4

2 cups rainbow couscous 1 cup water 1 tablespoon of olive oil or unsalted butter 1 teaspoon salt 1 tablespoon of couscous blend/ Ras el Hanout (consists of a blend of coriander powder, cumin, all spice, fennel powder, cardamom powder, ground nutmeg, and turmeric) 4 Chicken sausages (substitute for freshly ground and cased store-bought ones) 5-7 sprigs of parsley, stems removed, chopped Parmesan cheese

Bring water and couscous to a slow simmer on medium-high heat.  Stir in butter, salt, and spices.  Drop heat to low, cover the pot and let sit for about 10-15 minutes or till all liquid has evaporated.  Turn off heat, let couscous site for 10 minutes.  Add parsley and fluff with a fork. Set aside.

In the meantime,  heat sausages on medium-high.  Cook thoroughly or until golden and crispy.

To plate, add one serving of couscous, two sausages and top with freshly grated parmesan cheese and some parsley.