Bring the stock to a boil in a saucepan. In the meantime, dice one sausage. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, stir in onion and chopped sausage, and cook 4-5 minutes, browning slightly. Add the couscous, apricots and raisins and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes.
In another heavy skillet, sauté the remaining whole sausages for 2-3 minutes per side over medium heat until well browned. Slice into 1/2” rounds and set aside.
Stir pistachios, lemon juice and mint into the couscous and mix well. Season to taste with salt and pepper. Spoon the couscous onto a serving platter and arrange the sliced sausages on top.