Coat the sausages with 1/2 tablespoon of olive oil and pierce the casing with a fork.

Grill or broil the sausages until cooked completely through, turning occasionally to evenly cook.

Set the sausages aside to cool enough to handle.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat.

When the oil is heated, add the garlic, couscous, cumin, cayenne pepper and salt.

Cook, stirring occasionally, until the couscous starts to brown

Stir in the V-8 juice, lemon juice and chicken stock.

Bring to a simmer.

Cover the couscous, remove from the heat and let stand five minutes.

Cut the sausages into bite-sized pieces.

In a bowl combine the couscous and sausages with the remaining ingredients.

Toss and serve.