In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat; cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.

Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous; cover and remove from heat. Let stand while preparing meat and vegetable mixture.

Add chicken and green sweet pepper to skillet; cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Combine the 1 cup broth and cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Makes 4 servings.

Cut up the vegetables, sausage, and chicken the night before. Refrigerate them in covered containers until needed.