Cup of Yum
1. I pulled my slow cooker (crock-pot) out of the cabinet and turned it onto high. No use waiting while I prepped my ingredients, which took no time at all.
2. First I removed the skin from the chicken thighs and cut off any extraneous fat and tossed the thighs into the pot.
3. Next I sliced the sausages into ½ slices and added them to the pot. The sausages were not completely defrosted so they were actually easier to slice since they didn't fall apart.
4. Add the canned cannellini beans with their liquids.
5. Finely, chop up the onion and add it to the pot.
6. I added two cups of roasted chicken stock but I could have gotten away with one cup. There was a lot of liquid in the pot which was fine with me because it had such an awesome flavor. I'm going to eat the leftovers as a soup today for lunch.
7. I sliced up a head of Napa cabbage and added it to the top, seasoned with salt and pepper, put on the top and let it cook for about 6 hours.
8. About 15 minutes before serving I added the balsamic vinegar and gave it a stir. Tasted it and adjusted seasonings with salt and pepper.

For the Couscous

Cup of Yum
1. Prepare the Israeli couscous by simmering a cup of couscous in 1¼ cups of water. Now that I think of it, I could have used some of the liquids from the slow cooker to make the couscous. Hmmm, maybe next time.
2. I put a couple of spoonfuls of couscous in each shallow bowl and served the chicken, sausage and beans over it and ladled some of the cooking liquid around it.