Sweet Italian Meatballs, Braised Fennel and Cous Cous

1lb sweet Italian sausage 

1 fennel bulbs, cut into wedges 

1 Apple, cored and cubed 

1 cup Israeli Cous Cous 

1 cup Bella mushrooms, chopped

1 tbsp parsley, chopped

1 clove garlic, chopped

Salt

Pan roast fennel wedges in olive oil, until golden brown on each side.  Work in batches to avoid overcrowding the pan. Roll the sausage into about 10-12 meatballs. Pan roast the meatballs just to get some color on them. Remove from pan. 

Roast mushrooms and cubed apple for about 5 minutes. Add Cous Cous to the same pan. Add back all the roasted ingerients, garlic and a cup of water. Transfer to a preheated 350 degree oven for 30 minutes. Garnish with parsley and enjoy.