Warm the olive oil in a 10 to 12-inch cast iron or oven-proof skillet over medium heat as you simultanesouly pre-heat your oven to 450°. Add the shallot, garlic, and sausage to the skillet and use a wooden or silicone spatula to break the sausage into small crumbles. Let cook about 6-8 minutes, stirring periodically, until the sausage crumbles brown slightly.

Once the sausage is lightly browned and cooked through, add the halved or quartered tomatoes, grapes, and all of the seasonings (kosher salt through black pepper). Stir to evenly distribute the ingredients around the pan and let cook another 3 minutes until the tomatoes and grapes begin to soften slightly and release some of their juices.

After the tomatoes and grapes have softened slightly, add 1/4 cup low-sodium chicken broth to de-glaze the pan (i.e. gently scrape up any tasty brown bits that have formed at the bottom). Then add the couscous and remaining broth and stir briefly to evenly distribute the couscous among the grapes and tomatoes. Sprinkle the feta and pinenuts over top and immediately transfer the skillet to the middle rack of a pre-heated 450° oven. Let bake 10-15 minutes (10 minutes for softer edges and 15 minutes for crispier edges).

Meanwhile, combine the Yogurt Drizzle ingredients in a small bowl and whisk until thoroughly combined (start with 3 tablespoons milk and add more if needed to achieve desired consistency). When the couscous is done baking, remove the skillet from the oven and top it with a sprinkling of fresh cilantro (if using) and several tablespoons of the Yogurt Drizzle. Serve the couscous directly from the pan (cover the handle to protect hands) with the remaining Yogurt Drizzle on the side. Enjoy!