Morrocan stew

This is from a Rachel Ray magazine.  It passed the picky toddler test and it freezes beautifully.  Makes a large batch, so freeze half for a hectic day later on.  You'll get compliments all over again!

Moroccan Stew

2 Tbsp vegetable oil

3/4 lb lamb sausage, casing discarded (confession, I use a mild pork breakfast sausage that comes in a tube and it works just great)

1 onion, chopped

1/2 tsp ground cumin

1/2 tsp ground cinnamon (yep, cinnamon. don't leave it out!)

1 14.5-oz can diced tomatoes

1 14.5-oz can chickpeas, rinsed

2 Tbsp chopped fresh parsley

1 10-oz box couscous

 In a large saucepan, heat 1 Tbsp oil. Add sausage and cook until browned, about 7 minutes. Transfer to a bowl; discard the fat in the pan. Add the remaining 1 Tbsp oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute.

Add the tomatoes, chickpeas, and 2/3 cup water to the pan and bring to a boil. cook, stirring, until thickened, about 5 minutes. Lower the heat, stir in the sausage and parsely, and simmer for 10 minutes.

Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.