Couscous with Turkey, Brussels Sprouts and Cranberries

Place the couscous in a bowl. Bring the vegetable to a boil on the stove. Pour over the couscous and allow to sit until the couscous has absorbed the liquid and is tender.

Cut the turkey into large cubes. Rinse the Brussels sprouts and halve the larger ones. Peel and halve the shallots. Rinse the marjoram, shake dry, pluck leaves and finely chop. Heat the oil in a large saucepan. Add the turkey and shallots, and cook until golden. Stir in the Brussels sprouts, marjoram, cinnamon and lemon zest. Add the chicken broth, cover and simmer for 30 minutes. Season with salt and pepper to taste. Add the couscous and cranberries, season with salt and pepper to taste, and toss until thoroughly combined. Serve immediately.