Name: Sausage-and-Pepper Skewers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 cup couscous; 2 bell peppers (red and yellow), cut into chunks; 1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces; 1 large red onion, cut into chunks; 1 cup cherry tomatoes; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/4 cup fresh parsley; 1/4 cup fresh cilantro; 4 scallions, roughly chopped; 1 tablespoon white wine vinegar

Directions

Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
Photography by Antonis Achilleos

Courtesy of Food Network Magazine

Sausage-and-Pepper Skewers

Categories:

More from: