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Ingredients

• 2 pounds collard greens, stemmed
• 1 1/2 pounds merguez sausage links
• 1/2 cup water
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/4 teaspoon dried crushed red pepper
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 cup dried currants
• 2 tablespoons unsalted butter
• 10 ounces plain couscous, cooked according to package directions

Description

Serious Eats